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)
- ⅔ cup coarsely chopped toasted pecans (optional)
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Nutritional Information
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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
- 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.
- 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