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Classic Cranberry Sauce

Cooking Light

Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross

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Outstanding

Cinnamon, ginger, and cloves boost the taste of this traditional whole-berry cranberry sauce. Vary the character by adding toasted nuts or other fruits. Use leftover sauce in our Dinner Tonight recipes.

Yield: 3 cups (serving size: 2 tablespoons)

Ingredients

  • 1 1/2  cups  sugar
  • 3/4  cup  fresh orange juice (about 3 oranges)
  • 1/2  teaspoon  ground cinnamon
  • 1/4  teaspoon  ground ginger
  • Dash of ground cloves
  • 1  (12-ounce) package fresh cranberries
  • 1  tablespoon  grated orange rind

Preparation

1. Combine first 6 ingredients in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; cook 12 minutes or until cranberries pop. Remove from heat; stir in rind. Cool completely. Serve chilled or at room temperature.

Nutritional Information

Calories:
59 (0.0% from fat)
Fat:
0.0g (sat 0.0g,mono 0.0g,poly 0.0g)
Protein:
0.1g
Carbohydrate:
15g
Fiber:
0.7g
Cholesterol:
0.0mg
Iron:
0.1mg
Sodium:
0.0mg
Calcium:
3mg
Maureen Callahan, Cooking Light, NOVEMBER 2008