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Mary Schmidt's Cranberry Sauce

ellie may

"This homemade sauce is super easy to make and you will steal bites of it for days out of the fridge; it's really delicious!"
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Ingredients

8 h 50 m servings 112 cals
Original recipe yields 16 servings (4 cups)

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Directions

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  1. Pour the cranberry-raspberry juice into a saucepan. Add the cranberries, maple syrup, and orange zest. Bring to a boil over medium-high heat, then reduce heat to low, cover, and cook until the cranberries pop, about 10 minutes.
  2. Remove from the heat, and stir in the chopped walnuts. Let cool for 30 minutes, then scrape into a serving bowl. Cover, and refrigerate overnight before serving.

Nutrition Facts


Per Serving: 112 calories; 4.8 g fat; 17.6 g carbohydrates; 1.2 g protein; 0 mg cholesterol; 3 mg sodium. Full nutrition

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Reviews

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Heya Folks...this is my recipe (courtesy of Mary Schmidt over 10 years ago!) and 2 corrections are needed that were not mentioned. 1. As this concoction boils, I skim off any foam that forms on...

I just cooked my first cranberry Sauce from your recipe! I love it

This was my first time making sauce from scratch, and the end product was fantastic! I did indeed snitch bites from the fridge.