Cranberry-Mint Sauce
Serves 8|
Hands-On Time:
|
Total Time:
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
- 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.
- 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.
Nutritional Information
- Per Serving
- Calories 82Calories From Fat 1%
- Calcium 3.45mg
- Carbohydrate 21.39g
- Cholesterol 0mg
- Fat 0.06g
- Fiber 1.96g
- Iron 0.11mg
- Protein 0.17mg
- Sat Fat 0g
- Sodium 0.85mg
What does this mean? See
Nutrition 101
.
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Quick Tip
The mint flavor mellows when the sauce is chilled. If you'd like it stronger, add some finely chopped fresh mint just before
serving.
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FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
