Tuesday, November 24, 2009

Triple Cranberry Sauce

Just in time for Thanksgiving!

Here's a cranberry sauce recipe that's easy to make, yet complex in flavor. It uses a trick many restaurants use. By including an ingredient in its many forms, the flavor is intensified. This cranberry sauce uses fresh cranberries, dried cranberries and cranberry juice. It packs a lot of flavor and nutrition at only 50 calories per two tablespoon serving. All the ingredients are found easily at any grocery store.

If you can boil water, you can make this dish. You'll never want store bought again.

Triple Cranberry Sauce


1 cup cranberry juice cocktail
1 cup sugar
1 (12-ounce) package fresh or frozen cranberries, rinsed and drained
½ cup dried cranberries


Combine juice cocktail and sugar in a medium saucepan. Bring to boil; add both types of cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time.

Makes 2 1/4 cups.

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