Delicious Fresh Thanksgiving cranberry Sauce
Source: NY Times
Put the cranberries into a medium saucepan. Scoop out about 3/4 cup of the berries and finely chop. Set aside. Add the sugar, port and half the orange zest into the pan, and stir. Season with a generous pinch of salt. Bring the mixture to a simmer over medium heat and cook, stirring often, until many of the berries have popped and the sauce is thickened and is jammy and syrupy, 10 to 15 minutes. Stir in the reserved chopped cranberries and the remaining orange zest. spoon into a serving bowl, cover, and chill in the refrigerator until ready to serve.
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|Serving Size: 1 Serving (21g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 5.8mg||0 %|
|Potassium 27.4mg||1 %|
|Total Carbohydrate 20.2g||6 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 20.2g|
|Protein 0g||0 %|
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Calories per serving: 78
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