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. Home Page

This recipe displayed with permission from General Mills, Inc.