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You can "spike" your cranberry sauce by stirring in 1 to 2 tablespoons orange or black currant liqueur at the end. If you like it spiced, stir in 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground allspice.

Maureen Callahan
Recipe by Cooking Light November 2014

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Credit: Chris Court; Styling: Carla Gonzalez-Hart

Recipe Summary

hands-on:
12 mins
total:
42 mins
Yield:
Serves 12 (serving size: about 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Grate orange to yield 2 teaspoons rind. Cut orange in half; squeeze to yield 1/2 cup juice. Combine rind, juice, and remaining ingredients in a small saucepan; bring to a boil. Reduce heat to low, and simmer 7 minutes or until cranberries begin to pop. Remove from heat; cover and refrigerate at least 30 minutes.

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Nutrition Facts

83 calories; fat 0.1g; carbohydrates 21g; fiber 1g; sodium 1mg; calcium 4mg.
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