Fresh Cranberry Sauce
A great side dish for Thanksgiving dinner. It can be used as filling for cranberry/cream cheese tarts and also makes a great topping on bagels, corn bread, or cheesecake. Pour into a serving dish or jars and cover. The pectin in the cranberries will make the cranberry sauce gel as it cools. I usually use a fork to mix it up which will make it more pliable.
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Recipe Summary
Ingredients
16
Original recipe yields 16 servings
Directions
Cook's Note:
Up to 2 cups sugar may be used in the recipe if you prefer a sweeter sauce. I use 1 cup because I prefer the tart flavor of the cranberry.
The longer you boil it, the less chunky it will be. I prefer mine with chunks of cranberries, almost like cherry pie filling, so I boil for a bit less than 10 minutes.
Nutrition Facts
Per Serving:
58 calories; protein 0.1g; carbohydrates 15.1g; sodium 0.9mg.
Full Nutrition
