This recipe is so easy and delicious that you'll never need to open another
can of cranberry sauce again!
- 1 pound fresh or frozen cranberries (4 cups)
- 2 cups water
- 2 cups sugar
- Rinse cranberries with cool water, and remove any stems or blemished berries.
- Heat water and sugar to boiling in 3-quart saucepan over medium heat, stirring
occasionally. Continue boiling 5 minutes longer, stirring occasionally.
- Stir in cranberries. Heat to boiling over medium heat, stirring occasionally.
Continue boiling about 5 minutes longer, stirring occasionally, until cranberries
begin to pop.
- Pour sauce into bowl or container.
- Refrigerate about 3 hours or until chilled.
Makes 16 servings.
Be sure to cook the cranberries until they “pop” in order to release the natural
pectin, which thickens the sauce.
Want more flavor? Stir in 1 tablespoon grated orange peel after cooking.
Nutrition Information: 1 Serving: Calories 110 (Calories from Fat 0); Total
Fat 0g (Saturated Fat 0g); Cholesterol 0mg; Sodium 0mg; Total Carbohydrate 29 g
(Dietary Fiber 1 g); Protein 0g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%;
Calcium 0%; Iron 0%
Exchanges: 2 Fruit
* Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photo credit: Betty Crocker 2007/TM General Mills