Sauces and Dressings
Cranberry Sauce
3 Cups
Cranberry Sauce
3 Cups
Freshly made cranberry sauce beats out the canned variety any day.
Nutritional information per serving (¼ cup):Calories 57 (1% from fat)
carb.14g
sugars 11g
pro. 0g
fat 0g
sat. fat 0g
chol. 0mg
sod. 55mg
calc. 7mg
fiber 2g
carb.14g
sugars 11g
pro. 0g
fat 0g
sat. fat 0g
chol. 0mg
sod. 55mg
calc. 7mg
fiber 2g
Ingredients
-
4 cups whole cranberries (fresh, or frozen and thawed)
-
2 cups water
-
2/3 cup granulated sugar
-
¼ teaspoon kosher salt
-
3-inch piece orange peel, bitter white pith removed
Preparation
- Put all ingredients into a medium saucepan. Bring to a boil, then lower heat to achieve a simmer. Continue to simmer until the cranberries are very plump, about 20 minutes (in addition to the cranberries being plump, you want to reduce the liquid by about one-third or one-half). Remove from heat and let come to room temperature.
- Remove orange peel and then insert yourSmart Stick®Hand Blender shaft. Select Speed 3 and blend for 10 to 15 seconds, depending on desired consistency.
- Transfer to a storage container, cover and chill in the refrigerator.
- Cranberry sauce can be stored in the refrigerator for up to 1 week.
