Cranberry-Mint Sauce

0511cranberries-3
Photo by Amy Neunsinger
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 82 calories
    • Calories 1 calories from fat
    • Fat 0.06 g
    • Sat Fat 0 g
    • Cholesterol 0 mg
    • Sodium 0.85 mg
    • Protein 0.17 mg
    • Carbohydrate 21.39 g
    • Fiber 1.96 g
    • Iron 0.11 mg
    • Calcium 3.45 mg
  • October 2005

Ingredients

  1. Check 12ounces cranberries (fresh or frozen), washed and picked over
  2. Check 2 to 4 tablespoons sugar
  3. Check 5ounces mint jelly (1/2 a 10-ounce jar)

Directions

  1. In a saucepan, over medium-high heat, bring the cranberries, 1 cup of water, and 2 tablespoons of the sugar to a simmer. Stir briefly to combine. Cook, stirring occasionally, until the berries begin to burst, about 1 minute. Remove from heat and stir in the jelly; let cool.
  2. Taste and, if desired, stir in additional sugar. Transfer to a serving dish, cover, and refrigerate until chilled, at least 2 hours and up to 5 days. Serve cold.