Cranberry-Mint Sauce

Photo: Amy Neunsinger


Makes 8 servings

Recipe from

Nutritional 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


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)


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.


Renee Schettler,

November 2005