Classic Cranberry Sauce

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 59
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.1g
  • Carbohydrate: 15g
  • Fiber: 0.7g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 0.0mg
  • Calcium: 3mg

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. 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.
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