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Photo: Amy Neunsinger Photo by: Photo: Amy Neunsinger

Cranberry-Mint Sauce

Real Simple NOVEMBER 2005

  • 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)


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.

Nutritional Information

Amount per serving
  • Calcium: 3.45mg
  • Calories: 82
  • Calories from fat: 1%
  • Carbohydrate: 21.39g
  • Cholesterol: 0mg
  • Fat: 0.06g
  • Fiber: 1.96g
  • Iron: 0.11mg
  • Protein: 0.17mg
  • Saturated fat: 0g
  • Sodium: 0.85mg

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Cranberry-Mint Sauce Recipe