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Classic Cranberry Sauce

Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross
Yield 3 cups (serving size: 2 tablespoons)
Cinnamon, ginger, and cloves boost the taste of this traditional whole-berry cranberry sauce. Vary the character by adding toasted nuts or other fruits. Use leftover sauce in our Dinner Tonight recipes.

Ingredients

  • 1 1/2 cups sugar
  • 3/4 cup fresh orange juice (about 3 oranges)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • Dash of ground cloves
  • 1 (12-ounce) package fresh cranberries
  • 1 tablespoon grated orange rind

Nutrition Information

  • calories 59
  • caloriesfromfat 0.0 %
  • fat 0.0 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.1 g
  • carbohydrate 15 g
  • fiber 0.7 g
  • cholesterol 0.0 mg
  • iron 0.1 mg
  • sodium 0.0 mg
  • calcium 3 mg

How to Make It

  1. Combine first 6 ingredients in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; cook 12 minutes or until cranberries pop. Remove from heat; stir in rind. Cool completely. Serve chilled or at room temperature.