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This easy sauce can be made days ahead




Here’s an easy do-ahead cranberry sauce you can make today and serve on Thanksgiving – just store cooked sauce in an airtight container and refrigerate up to 4 days.
Cape Cod
Cranberry Sauce
COOK TIME: 10 minutes
TOTAL TIME: 20 minutes
1 bag (12 ounces or 3 cups)
cranberries
1 cup (packed) brown sugar
1/2 cup golden raisins
2 tablespoons cider vinegar

1 stick (3 inches long) cinnamon

1 pinch ground cloves
1 pinch salt
1 large Rome Beauty apple,
peeled, cored and diced

1. In 3-quart saucepan, heat cranberries, brown sugar, raisins, vinegar, cinnamon stick, cloves, salt and 3/4 cup water to boiling over high heat. Reduce heat to medium-low and cook, uncovered, 6 minutes, stirring occasionally. Add diced apple and cook until most of cranberries pop and mixture thickens slightly, about 4 minutes longer. Discard cinnamon stick. Spoon into serving bowl; cover and refrigerate until well-chilled, about 3 hours.

Recipe from Good Housekeeping.

• Each serving equals: About 85 calories, 15mg sodium, 22g carb.


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