1 (12-ounce) bag fresh or frozen cranberries, thawed
3/4 cup sugar
1/4 teaspoon ground cinnamon
Dash of freshly grated nutmeg
2 tablespoons light rum
How to Make It
Combine cranberries, sugar, cinnamon, and a nutmeg in an 8-inch square baking dish coated with cooking spray; cover tightly with foil. Bake at 350° for 30 minutes; uncover and stir gently. Bake, uncovered, an additional 15 minutes or until cranberries are tender and sauce is syrupy. Remove from oven; stir in rum. Cool to room temperature. Chill at least 1 hour before serving.
I've made this every Thanksgiving since I first clipped the recipe from Cooking Light several years ago. It's quick and easy, nicely tart and fresh-tasting, and easy to make a day ahead. I'll never eat that canned stuff again (sorry, Mom). ;)
Very easy and very good. Be sure to use fresh nutmeg. I couldn't find the recipe I clipped from Cooking Light Dec. 08 so I was very happy to find this recipe online so I can make it again for the holidays.
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