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Cranberry Sauce

Yield 10 Servings


  • 2 cinnamon sticks, broken in half
  • 5 whole cloves
  • 10 whole black peppercorns
  • 2 cups apple cider
  • 1/2 cup sugar
  • 4 cups fresh cranberries (2 12-oz. packages)
  • 1 cup dried cranberries
  • 2 tablespoons grated orange zest

Nutrition Information

  • calories 117
  • fat 0 g
  • satfat 0 g
  • protein 0 g
  • carbohydrate 29 g
  • fiber 3 g
  • cholesterol 0 mg
  • sodium 2 mg

How to Make It

  1. Place cinnamon, cloves and peppercorns in a large square of cheesecloth. Gather ends and tie securely.

  2. Combine cider, 1 cup water and sugar in a large pan. Bring to a boil over high heat, stirring to dissolve sugar. Reduce heat to medium, add spice bag and simmer without stirring until reduced to 1 cup, about 30 minutes.

  3. Add fresh cranberries, bring back to a simmer and cook until softened, 5 to 7 minutes. Cool slightly.

  4. Remove and discard spice bag. Transfer cranberry mixture to a food processor, add dried cranberries and zest and pulse until coarsely chopped. Chill before serving.