NUTRITION FACTS
Serving Size = 2 tablespoons (113g); Servings per container = 6; Calories 100; Total Fat 0g (0%); Saturated Fat 0g (0%); Cholesterol 0mg (0%); Sodium 0mg (0%); Total Carbohydrate 25g (8%); Dietary Fiber 2g (8%); Sugars 20g; Protein 0g.

CRANBERRY SAUCE

6 servings / 1 serving = 2 tablespoons

CRANBERRY SAUCE

6 servings / 1 serving = 2 tablespoons

Final-CHEF-Stamp-KNOCKED-OUT_33INGREDIENTS

  • 1 12-ounce bag of fresh or frozen cranberries (about 3 cups)
  • 1/2 cup raw sugar
  • 1 2″ cinnamon stick
  • Zest from 1 orange
  • 1/2 cup freshly squeezed orange juice (from about 2 oranges)
  • 1/2 cup water

 

DIRECTIONS

  1. If using fresh cranberries, pick over and remove any wrinkled ones. Rinse well under cool water. If using frozen cranberries, you do not need to thaw them out.
  2. Combine cranberries, sugar, cinnamon stick, zest of 1 orange, orange juice, and water in a heavy stock pot. Stir. Turn heat to medium and bring up to a simmer.
  3. Simmer cranberries until they pop and the liquid has thickened, about 15 minutes. Stir occasionally so that the bottom does not burn. Remove the pot from heat and serve cranberry sauce at room temperature or chilled.

Note: This cranberry sauce can be prepared up to 3 days ahead of time.

NUTRITION FACTS
Serving Size = 2 tablespoons (113g); Servings per container = 6; Calories 100; Total Fat 0g (0%); Saturated Fat 0g (0%); Cholesterol 0mg (0%); Sodium 0mg (0%); Total Carbohydrate 25g (8%); Dietary Fiber 2g (8%); Sugars 20g; Protein 0g.

© 2017 - 2018 Copyright. Goldsbury Foundation.

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