Cranberry-Mint Sauce

Cranberry-Mint Sauce
Amy Neunsinger

Serves 8
preparation
10
minutes
cooking
130
minutes

Ingredients

12
ounces
cranberries (fresh or frozen), washed and picked over
2
to 4 tablespoons sugar
5
ounces
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.
Renee Schettler
October 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 1 %
  • Calcium 3.45 mg
  • Carbohydrate 21.39 g
  • Cholesterol 0 mg
  • Fat 0.06 g
  • Fiber 1.96 g
  • Iron 0.11 mg
  • Protein 0.17 mg
  • Sat Fat 0 g
  • Sodium 0.85 mg
What does this mean? See Nutrition 101.