Betty Crocker website
This recipe is so easy and delicious that you’ll never need to open another can of cranberry sauce again!
Rinse cranberries with cool water, and remove any stems or blemished berries.
Heat water and sugar to boiling in 3-quart saucepan over medium heat, stirring occasionally. Continue boiling 5 minutes longer, stirring occasionally.
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.
NOTES: Be sure to cook the cranberries until they “pop” in order to release the natural pectin, which thickens the sauce.
Want more flavor? Stir in 1 tablespoon grated orange peel after cooking.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (1202g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 202 | ||
Calories from Fat: 5 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 111650.8mg | 3850 % | |
Potassium 397mg | 10 % | |
Total Carbohydrate 53.7g | 16 % | |
Dietary Fiber 20.2g | 81 % | |
Sugars, other 33.4g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 202
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