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Ruby Cranberry Sauce

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"An elegant, somewhat tart option to replace the canned cranberry sauce we are all familiar with. This dish is easy to prepare and looks beautiful on the table. You can make this a few days ahead and store it in the refrigerator."
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30 m servings 245 cals
Original recipe yields 8 servings

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  • Prep

  • Cook

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  1. Stir sugar, wine, water, orange zest, and salt together in a large pot. Bring to a boil. Add cranberries and simmer until popped, 15 to 20 minutes. Remove from heat and cool; drain extra liquid. Transfer to the refrigerator.


  • Cook's Note:
  • Use a potato masher to mash cooked berries to desired consistency.

Nutrition Facts

Per Serving: 245 calories; 0.1 g fat; 57.6 g carbohydrates; 0.2 g protein; 0 mg cholesterol; 76 mg sodium. Full nutrition

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