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Simple Cranberry Sauce

3/4

cup

water

1

cup

sugar

1/4

teaspoon

salt

1

12-ounce bag cranberries, picked through

1

Bring water, sugar, and salt to boil in medium

2

nonreactive saucepan over high heat, stirring

3

occasionally to dissolve sugar. Stir in

4

cranberries; return to boil. Reduce heat to

5

medium; simmer until saucy, slightly thickened,

6

and about two-thirds of berries have popped open,

7

about 5 minutes. Transfer to nonreactive bowl,

8

cool to room temperature, and serve. (Can be

9

covered and refrigerated up to 7 days; let stand

10

at room temperature 30 minutes before serving.)

11

CRANBERRY-ORANGE SAUCE

12

Orange juice adds little flavor, but we found that

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zest and liqueur pack the orange kick we were

14

looking for in this sauce.

15

Follow recipe for Simple Cranberry Sauce, heating

16

tablespoon grated orange zest with sugar

17

mixture. Off heat; stir in 2 tablespoons orange

18

liqueur (such as Triple Sec or Grand Marnier).

Servings: 2.3

Yield: 2.2 Cups

Nutrition Facts

Serving size: 1 serving (5.8 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving

Calories

336.52

Calories From Fat (0%)

0

% Daily Value

Total Fat 0g

0%

Saturated Fat 0g

0%

Cholesterol 0mg

0%

Sodium 255.96mg

11%

Potassium 2.56mg

<1%

Total Carbohydrates 86.94g

29%

Fiber 0g

0%

Sugar 86.78g

 

Protein 0g

0%

Recipe Type: Condiments, Thanksgiving

Tips

Makes 2 1/4 cupsThe cooking time in this recipe is intended for fresh berries. If you’ve got frozen cranberries, do not defrost them before use; just pick through them and add about 2 minutes to the simmering time.