Photo by: Photo: Jim Franco

Cranberry Sauce

  • Yield: 2 cups


  • 1 none 12-ounce bag fresh whole cranberries
  • 2 tablespoons water
  • 2 none cinnamon sticks
  • 1 cup orange marmalade
  • 1 none to 2 tablespoons sugar


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.

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

Nutritional Information

Amount per serving
  • Calcium: 19mg
  • Calories: 127none
  • Calories from fat: 0%
  • Carbohydrate: 34g
  • Cholesterol: 0mg
  • Fat: 0g
  • Fiber: 2g
  • Iron: 0mg
  • Protein: 0mg
  • Saturated fat: 0g
  • Sodium: 23mg

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Cranberry Sauce Recipe