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Cranberry Sauce

Photo: Jim Franco
Yield 2 cups


  • 1 12-ounce bag fresh whole cranberries
  • 2 tablespoons water
  • 2 cinnamon sticks
  • 1 cup orange marmalade
  • 1 to 2 tablespoons sugar

Nutrition Information

  • calcium 19 mg
  • calories 127
  • caloriesfromfat 0 %
  • carbohydrate 34 g
  • cholesterol 0 mg
  • fat 0 g
  • fiber 2 g
  • iron 0 mg
  • protein 0 mg
  • satfat 0 g
  • sodium 23 mg

How to Make It

  1. Place the cranberries, water, and cinnamon sticks in a medium saucepan. Heat to boiling. Reduce heat to low. Cover and simmer for 5 minutes, stirring, until the cranberries pop. Remove from heat, stir in the marmalade, and cool. Add sugar if the sauce is too tart. (This can be made up to 4 days ahead.) Cover and refrigerate. Serve at room temperature.

  2. Time-saver: Using marmalade to flavor the cranberries is a quick way to add a sweet, complex dimension to a traditionally boring side dish.