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Cranberry-Mint Sauce

Photo: Amy Neunsinger
Yield Makes 8 servings


  • 12 ounces cranberries (fresh or frozen), washed and picked over
  • 2 to 4 tablespoons sugar
  • 5 ounces mint jelly (1/2 a 10-ounce jar)

Nutrition Information

  • calcium 3.45 mg
  • calories 82
  • caloriesfromfat 1 %
  • carbohydrate 21.39 g
  • cholesterol 0 mg
  • fat 0.06 g
  • fiber 1.96 g
  • iron 0.11 mg
  • protein 0.17 mg
  • satfat 0 g
  • sodium 0.85 mg

How to Make It

  1. In a saucepan, over medium-high heat, bring the cranberries, 1 cup of water, and 2 tablespoons of the sugar to a simmer. Stir briefly to combine. Cook, stirring occasionally, until the berries begin to burst, about 1 minute. Remove from heat and stir in the jelly; let cool. Taste and, if desired, stir in additional sugar. Transfer to a serving dish, cover, and refrigerate until chilled, at least 2 hours and up to 5 days. Serve cold.

    Tip: The mint flavor mellows when the sauce is chilled. If you'd like it stronger, add some finely chopped fresh mint just before serving.