This syrupy cranberry sauce can be used to top cheesecakes, custards and seasonal Christmas and Thanksgiving desserts.
Yield: Makes 1 1/4 cups.
July 02, 2019
- 2 cups fresh or frozen cranberries
- 1/2 cup granulated sugar
- 1/4 cup orange juice
- Combine all ingredients in a small non-reactive saucepan. Bring to a boil over medium heat.
- Reduce heat and simmer, uncovered, stirring occasionally, until cranberries begin to pop and mixture thickens, about 4 minutes. Remove from heat and cool slightly.
- Serve warm. May be refrigerated for up to 3 days. Reheat over low heat.
Nutritional analysis per 1 tbsp serving:
25 calories, 0 g fat, 0.1 g protein, 6.5 g carbohydrate, 0.4 g fibre, 0 mg sodium