Wednesday, November 26, 2008

Super Simple Cranberry Sauce

I had never eaten cranberry sauce in my life when I found this recipe in Real Simple magazine a few years ago. My family had always served the jellied canned cranberries and they just never appealed to me. But the photo of this sauce looked really good, so I thought I'd give it a try. I've made just a couple of adjustments from the original over the past couple of years, and this recipe is always a hit. We have quite a few people in our families with sugar restrictions and it's easy to make this a diet friendly dish. This is a great dish to make ahead, and actually tastes better if the flavors can combine overnight.

Super Simple Cranberry Sauce
  • 1 12 oz bag cranberries
  • 2 tablespoons water
  • 2 cinnamon sticks
  • 1 cup orange marmalade (I use Smucker's sugar free made with Splenda)
  • 1/4 teaspoon nutmeg
  • sugar or Splenda to taste

Combine cranberries, water and cinnamon sticks in a saucepan. Heat to boiling. Reduce heat to low. Cover and simmer 5 minutes, stirring occasionally, until cranberries pop (I prefer more whole cranberries, you can cook it longer if you prefer more to pop). Remove from heat, stir in marmalade and nutmeg, cool. Add sweetener if desired. Cover and refrigerate.

1 comment:

Maryanna said...

This looks so much better than the canned stuff.