Photo: Jennifer Causey
Serves 8 (serving size: about 3 tbsp.)
1. Reserve 1/2 cup cranberries. Place the remaining cranberries, sugar, 2 1/2 tablespoons water, and rind in a saucepan over medium-low. Cook 8 to 10 minutes, stirring occasionally.
2. Increase heat to medium-high; stir in orange liqueur. Cook 8 minutes or until juices begin to thicken. Remove pan from heat; stir in reserved 1/2 cup cranberries, salt, and pepper.
Variation Spiced Apple-Cranberry Sauce Active: 8 min. Total: 26 min. Omit water and orange liqueur from main above recipe. Sub 1/2 cup packed light brown sugar for granulated sugar. Add 2 1/2 tablespoons apple cider, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg to cranberries and sugar in pan; cook 8 to 10 minutes, stirring occasionally. Increase heat to medium-high. Stir in 1 cup chopped apple and 1 1/2 tablespoons apple cider vinegar. Cook 8 minutes. Stir in reserved cranberries, salt, and pepper. SERVES 8 (serving size: about 1/4 cup) CALORIES 85; FAT 0.1g (sat 0g, mono 0g, poly 0g); PROTEIN 0g; CARB 22g; FIBER 2g; SUGARS 17g (est. added sugars 14g); CHOL 0mg; IRON 0mg; SODIUM 125mg; CALC 19mg
Variation White Balsamic and Rosemary Cranberry Sauce Active: 5 min. Total: 23 min. Omit orange liqueur from main above recipe. Add 2 rosemary sprigs to pan with sugar, water, and cranberries. Stir in 1 tablespoon white balsamic vinegar with reserved uncooked cranberries, salt, and pepper. SERVES 8 (serving size: about 3 Tbsp.) CALORIES 95; FAT 0.1g (sat 0g, mono 0g, poly 0g); PROTEIN 0g; CARB 25g; FIBER 2g; SUGARS 21g (est. added sugars 19g); CHOL 0mg; IRON 0mg; SODIUM 122mg; CALC 6mg