Cranberry & Orange Sauce
Yield
1 servingsPrep
10 minCook
10 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
cranberries
fresh |
|
| 2 | cups |
sugar
|
|
| 1 | cup |
apricots
dried, chopped |
*
|
| 1 | cup |
raisins, seedless
|
|
| 1 | cup |
water
|
|
| 1 | cup |
orange juice
|
|
| 1 | tablespoon |
orange zest
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
cranberries
fresh |
|
| 473 | ml |
sugar
|
|
| 237 | ml |
apricots
dried, chopped |
*
|
| 237 | ml |
raisins, seedless
|
|
| 237 | ml |
water
|
|
| 237 | ml |
orange juice
|
|
| 15 | ml |
orange zest
grated |
|
Directions
Put all the ingredients in a large saucepan.
Stir over medium heat until sugar is dissolved.
Increase heat, cover and let boil until cranberries burst, stirring occasionally, about 8 minutes.
Transfer mixture to bowl.
Cover and refrigerate until cold (the sauce will thicken when cooled).
The sauce can be made 4 days in advance.
Store sauce in the refrigerator.
