Cranberry Sauce
"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 is 8 servings
Ingredients
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 by Step Method
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
No special items needed.