Add refreshing tropical flavor to your Thanksgiving cranberry sauce with GOYA® Mango Fruit Pulp! The sweetness from this irresistible fruit pairs perfectly with tart cranberries. Zesty oranges and refreshing ginger perk up the flavor, making this Mango Cranberry Sauce a side dish that everyone will remember.
- 1 bag (12 oz.) fresh or frozen whole cranberries
- 1 pkg. (14 oz.) frozen GOYA® Mango Fruit Pulp, thawed
- ⅔ cup sugar
- ⅓ cup juice, plus 1 tsp. zest from 1 fresh orange, zested and juiced
- ⅓ cup water
- ½” fresh ginger, peeled and very finely chopped
- ¼ tsp. salt
- ⅛ tsp. ground cinnamon
Step1: Add cranberries, mango fruit pulp, sugar, orange juice, orange zest, water, ginger, salt and cinnamon to medium saucepan over medium heat. Bring cranberry mixture to boil, stirring to combine. Reduce heat to low. Simmer, stirring occasionally, until cranberries have popped and mixture has thickened slightly (mixture will continue to thicken as it cools), about 10 minutes.
Step2: Transfer Mango Cranberry Sauce to bowl; chill in refrigerator until cold.