Nothing beats the puckery-sweet jolt of cranberry sauce. It’s a sharp knife that cuts through all the starchy food on the menu. This recipe is for the traditionalists.

Ingredients

  • 4 cups whole cranberries
  • 6 tablespoons sugar
  • Pinch of salt
  • ¼ cup orange juice or Grand Marnier (optional)
  • cup coarsely chopped toasted pecans (optional)
  • Nutritional Information
    • Nutritional analysis per serving (16 servings)

      30 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 0 grams protein; 18 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

2 cups

Preparation

  1. In a medium saucepan, combine cranberries, 2 cups water, the sugar and salt. Bring to a boil, lower heat and simmer at least 10 minutes. Remove from heat.
  2. Stir in juice or liqueur, if using, then cover sauce well and chill. Sauce can be made up to this point 1 week in advance and kept refrigerated. A few hours before serving, stir in the pecans, if using.

About 15 minutes

Dining and Cooking