Classic Cranberry Sauce

Classic Cranberry Sauce Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross
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.

Yield:

3 cups (serving size: 2 tablespoons)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Maureen Callahan,

November 2008
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