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.
Baked Cranberries with Rum
Yield: 8 servings (serving size: 1/4 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 100
- Calories from fat: 1%
- Fat: 0.1g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 0.2g
- Carbohydrate: 24g
- Fiber: 2g
- Cholesterol: 0.0mg
- Iron: 0.1mg
- Sodium: 1mg
- Calcium: 5mg
Ingredients
- 1 (12-ounce) bag fresh or frozen cranberries, thawed
- 3/4 cup sugar
- 1/4 teaspoon ground cinnamon
- Dash of freshly grated nutmeg
- Cooking spray
- 2 tablespoons light rum
Preparation
- 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.
Baked Cranberries with Rum Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Entertaining, Make-Ahead, 5 Ingredients or Less
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat, Low Sodium, Gluten-Free
- COOKING METHOD: Bake
- OCCASION: Christmas, Thanksgiving
- PUBLICATION: Cooking Light
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