Healthy Recipes

Healthy Recipes

Homemade Cranberry Sauce Recipe Video

Nutrition Facts

Serving Size: about 2 Tbsp
    • Calories: 39
    • Fat: 0
    • Saturated Fat: 0
    • Cholesterol: 0
    • Sodium: 40mg
    • Carbohydrates: 10g
    • Fiber: 2g
    • Protein: 0

* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe's nutritional content

Homemade Cranberry Sauce Recipe Video

Heart Healthy Recipe Diabetes Recipe Gluten Free Recipe

Cranberry sauce isn’t just for Thanksgiving anymore. This easy homemade cranberry sauce is a flavorful, fresh topping for turkey and a healthy condiment for sandwiches.

Ingredients

    • 1 bag (12 oz) fresh cranberries
    • 3/4 cup orange juice
    • 1 tsp ground cinnamon
    • 1/2 tsp finely minced fresh ginger
    • 2 Tbsp maple sugar or brown sugar
    • 1/8 tsp salt
    • Black pepper to taste
    • Orange zest, for garnish

Preparation

    • In a medium saucepan, combine all ingredients except orange zest and cook on high heat.
    • Bring mixture to a boil.
    • Reduce heat to a simmer and cook for 20 minutes, stirring occasionally, or until reduced by half. Remove from heat and allow mixture to cool and thicken. Serve cold, at room temperature or warm.
    • Garnish with orange zest before serving, if desired.
Yield: 8 servings

Nut Allergy: If you have an allergy to nuts or nut products, read the packaging, labels, warnings and directions for all ingredients in this recipe to determine whether the non-nut ingredients in this recipe were manufactured in a plant that processes nut products. We recommend that you do not solely rely on our information. For additional information about a product, please contact the manufacturer.

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Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing, Inc.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010
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