Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Classic Cranberry Sauce
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- Level: Easy
- Total: 3 hr 35 min
- Prep: 15 min
- Inactive: 3 hr
- Cook: 20 min
- Yield: 6 to 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 325
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 84 g
- Dietary Fiber
- 7 g
- Sugar
- 73 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 555 mg
- Level: Easy
- Total: 3 hr 35 min
- Prep: 15 min
- Inactive: 3 hr
- Cook: 20 min
- Yield: 6 to 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 325
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 84 g
- Dietary Fiber
- 7 g
- Sugar
- 73 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 555 mg
Ingredients
Directions
- Put all but 1 cup cranberries in a saucepan. Remove wide strips of zest from 1 orange with a peeler; add to the saucepan with the juice of both oranges (about 1/2 cup). Add the sugar, coriander, a pinch of salt and 1/2 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.
- Stir in the remaining 1 cup cranberries; cook until softened, 3 to 4 minutes. Remove from the heat and let cool; remove the orange zest. Transfer to a serving dish and refrigerate at least 3 hours.
Cook’s Note
You can refrigerate this sauce for up to 2 weeks.
