Fresh Whole Cranberry Sauce

Fresh Whole Cranberry Sauce

(Courtesy: Jacqueline Letouneau)

1 cup water

1 cup sugar

3 cups cranberries (12 oz)

½ tsp finely chopped orange zest

Bring water and sugar to a boil in a saucepan stirring until sugar is melted. Add cranberries and simmer for 10 – 12 minutes or until cranberries pop and liquid just begins to thicken.

Stir in zest, cover and cool.

5 servings (½ cup), 175 calories per serving

Hack: Fresh or frozen cranberries will work equally well in this recipe.

Hack: Fresh cranberries can be stored in the refrigerator for up to 30 days or frozen for up to a year.

Hack: Store sauce in refrigerator for up to 3 days or freeze leftovers in tightly covered freezer safe container.

Hack: To easily zest a whole orange, use a vegetable peeler. Lay unused zest in a single layer and freeze. Store, tightly wrapped, in the freezer for up to 6 months.

Hack: Puree the orange in the blender for use in recipes such as cakes, cookies or breads. 1 orange yields about ¼ cup, which can be sealed in a bag and stored in the freezer.



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