Cranberry Sauce

This recipe is so easy and delicious that you'll never need to open another can of cranberry sauce again!

Yield: 16 servings

Ingredients

1 pound fresh or frozen cranberries (4 cups)
2 cups water
2 cups granulated sugar

Instructions

Rinse cranberries with cool water, and remove any stems or blemished berries.
Heat water and sugar to boiling in a 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.

Notes

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

Per 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.

Attribution

Recipe and photo used with permission from: Betty Crocker