Cranberry-Mint Sauce

Real Simple
Cranberry-Mint SauceRecipe
Photo: Amy Neunsinger
Makes 8 servings


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12 ounces cranberries (fresh or frozen), washed and picked over
2 to 4 tablespoons sugar
5 ounces mint jelly (1/2 a 10-ounce jar)


In a saucepan, over medium-high heat, bring the cranberries, 1 cup of water, and 2 tablespoons of the sugar to a simmer. Stir briefly to combine. Cook, stirring occasionally, until the berries begin to burst, about 1 minute. Remove from heat and stir in the jelly; let cool. Taste and, if desired, stir in additional sugar. Transfer to a serving dish, cover, and refrigerate until chilled, at least 2 hours and up to 5 days. Serve cold.

Tip: The mint flavor mellows when the sauce is chilled. If you'd like it stronger, add some finely chopped fresh mint just before serving.

Created date

October 2005

Nutritional Information

Calcium 3.45 mg
Calories 82
Caloriesfromfat 1 %
Carbohydrate 21.39 g
Cholesterol 0 mg
Fat 0.06 g
Fiber 1.96 g
Iron 0.11 mg
Protein 0.17 mg
Satfat 0 g
Sodium 0.85 mg