Whole Berry Cranberry Sauce
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
cranberries
fresh or frozen |
|
| 1 | cup |
sugar
|
|
| 1 ¼ | cups |
water
|
|
| 1 | each |
oranges
juice and rind of |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
cranberries
fresh or frozen |
|
| 237 | ml |
sugar
|
|
| 296 | ml |
water
|
|
| 1 | each |
oranges
juice and rind of |
|
Directions
Wash cranberries and pat dry.
In a 2-quart saucepan combine sugar, water, orange rind and juice.
Cook, stirring over medium heat, until sugar dissolves.
Add cranberries to sugar syrup, bring to a boil, and cook until cranberry skins start to break or pop, about 1 minute.
Remove cranberries from the heat and pour into a 3-cup bowl or storage jars with lids, to cool.
Sauce can be stored, covered, in the refrigerator for up to 10 days, or placed in airtight jars in the freezer for up to 3 months.
(Leave ½-inch space between sauce and jar lid.)
