Fresh cranberry sauce is
very simple to prepare and tastes superior to the canned sauce.
The simple addition of vanilla extract in my version mellows
the tartness of the cranberries.
Fresh
Holiday Cranberry Sauce
- 1 (12-ounce) package fresh
cranberries
- 1 1/2 cups granulated
sugar
- 1 cup water
- 1/2 teaspoon vanilla extract
- Place cranberries, sugar
and water into 2-quart saucepan.
Bring to boil over medium-high heat. Reduce heat and simmer, uncovered, until all the
cranberries have "popped"
open.
- Remove from heat; stir in vanilla. Cool to room temperature first,
before refrigerating to set.
Makes about 4 cups or about16
(2 tablespoon) servings.
Cook's Note: The vanilla
extract can be omitted, if desired.
Mix-and-Match Flavor Variations:
- Substitute the water for
orange, apple or another complimentary fruit juice.
- Add 1 to 2 teaspoons grated
orange peel.
- Add 1 medium apple, peeled
and chopped and cook until tender with the cranberries.
Nutritional Information
Per Serving (1/16 of recipe): 77.7 calories; 0% calories from
fat; 0.0g total fat; 0.0mg cholesterol; 0.5mg sodium; 9.3mg potassium;
20.0g carbohydrates; 0.5g fiber; 19.2g sugar; 19.5g net carbs;
0.0g protein.
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