Ingredients3 h 30 m servings 131 cals
- Combine the cranberries, prunes, water, raspberry jam, sugar, vinegar, salt, and cinnamon stick in a 3-quart saucepan; bring to a boil, stirring occasionally. Reduce heat to medium and simmer until thick and most of the cranberries have burst, about 10 minutes. Remove from heat and allow to cool. Transfer to a container with a lid; cover and refrigerate at least 3 hours before serving.
Per Serving: 131 calories; 0.2 g fat; 34.2 g carbohydrates; 0.7 g protein; 0 mg cholesterol; 148 mg sodium. Full nutrition
ReviewsRead all reviews 6
This cranberry sauce is fresh and way better than the stuff out of the can. Everyone always raves about it at dinner parties!
I left the cinnamon stick out of this recipe but otherwise followed the directions. I really liked the addition of prunes to this one! This will be one of two recipes that I'll put on my Thank...
New twist to the plain old standard! I had to use strawberry preserves because we always have it in the fridge. Turned out great!
Nice balance between very tart and perfectly sweet. Love this recipe. I added a little extra powdered cinnamon and a pinch of clove but otherwise, I wouldn't touch this near perfect sauce.
This is on my table every year for the holidays now. My guests always go crazy over it !! The longer it sits the better it tastes.