Rinse cranberries and drain. Toss all ingredients together in a bowl, then pour into a 13x9 glass baking dish. Cover and bake for 1 hour at 350 degrees. Once or twice during the cooking time, remove from oven and lightly mash with a potato masher, retaining most of the coarse berry texture.
Remove from oven and cool. Store chilled in refrigerator.
Great appetizer idea: pour cranberry sauce over a block of cream cheese and serve with crackers.
Recipe is from Minter Lane friend Sherla Winter.
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|Serving Size: 1 Serving (72g)|
|Recipe Makes: 16 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 18.5mg||1 %|
|Potassium 38.7mg||1 %|
|Total Carbohydrate 33.9g||10 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 32.3g|
|Protein 0.2g||0 %|
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Calories per serving: 128
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