Cranberry Sauce This recipe is so easy and delicious that you'll never need to open another can of cranberry sauce again! Prep: 5 min - Cook: 20 min - Chill: 3 hr 1/2 pound fresh or frozen cranberries (2 cups) 1 cup water 1 cup sugar 1. Rinse cranberries with cool water, and remove any stems or blemished berries. 2. Heat water and sugar to boiling in 3-quart saucepan over medium heat, stirring occasionally. Continue boiling 5 minutes longer, stirring occasionally. 3. Stir in cranberries. Heat to boiling over medium heat, stirring occasionally. Continue boiling about 5 minutes longer, stirring occasionally, until cranberries begin to pop. Pour sauce into bowl or container. Refrigerate about 3 hours or until chilled. Makes 8 servings Success Hint Be sure to cook the cranberries until they "pop" in order to release the natural pectin, which thickens the sauce. Note: Recipe can be doubled for 16 servings Nutritional Info Per 1 Serving: Calories 110 (Calories from Fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 0mg; Potassium 20mg; Carbohydrate 29g (Dietary Fiber 1g); Protein 0g Diet Exchange: 2 Fruit ____________________________________________________________ This recipe courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe displayed with permission from General Mills, Inc.