Cranberry Sauce

8
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In

Recipe: #34720

April 19, 2020



"This is a modified version of a recipe from Erma Rombauer's JOY OF COOKING. The orange juice and orange zest are optional. If desired, ½ cup of blanched slivered almonds can be added at the end. This can be refrigerated for up to 1 day. It can be poured into a large mold (or several individual molds) that have been rinsed in cold water. Chill until firm. Unmold and serve."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (133.6 g)
  • Calories 227.1
  • Total Fat - 0.2 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0.5 mg
  • Sodium - 10.2 mg
  • Total Carbohydrate - 58.3 g
  • Dietary Fiber - 2.9 g
  • Sugars - 53.3 g
  • Protein - 0.5 g
  • Calcium - 16.2 mg
  • Iron - 0.2 mg
  • Vitamin C - 12.7 mg
  • Thiamin - 0 mg

Step 1

Combine ingredients in large skillet or saucepan and cook uncovered over medium heat until most of the cranberries pop open and the mixture is somewhat thickened--about 7-10 minutes.

Step 2

Let cool and serve.

Tips & Variations


No special items needed.

Tags : Sauce

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