Cranberry Sauce recipe

Makes 16 servings

1 pound fresh or frozen cranberries (4 cups)
2 cups water
2 cups sugar

Rinse cranberries with cool water, and remove any stems or blemished berries.

Heat water and sugar to boiling in 3-quart saucepan over medium heat, stirring occasionally. Continue boiling 5 minutes longer, stirring occasionally.

Stir in cranberries. Heat to boiling over medium heat, stirring occasionally. Continue boiling about 5 minutes longer, stirring occasionally, until cranberries begin to pop. Pour sauce into bowl or container. Refrigerate about 3 hours or until chilled.

Nutrition Information: 1 Serving: Calories 110 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g); Cholesterol 0mg; Sodium 0mg; Total Carbohydrate 29 g (Dietary Fiber 1 g); Protein 0g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0%

Exchanges: 2 Fruit

*Percent Daily Values are based on a 2,000 calorie diet.

Success:
Be sure to cook the cranberries until they “pop” in order to release the natural pectin, which thickens the sauce.

Variation:
Want more flavor? Stir in 1 tablespoon grated orange peel after cooking.

Recipe and photograph provided courtesy of Betty Crocker 2007/TM General Mills All Rights Reserved