Prep: 5 minutes; Cook: 12 minutes; Chill: 2 hours.

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Credit: Antonis Achilleos

Recipe Summary test

Yield:
Makes 8 servings (serving size: 1/4 cup)
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Ingredients

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Directions

Instructions Checklist
  • Combine all ingredients in a saucepan over medium-high heat. Bring to a boil, stirring occasionally. Reduce heat to medium-low; simmer 10–12 minutes or until cranberries pop and mixture thickens.

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  • Remove orange rind; set sauce aside to cool completely. Refrigerate about 2 hours or until well-chilled. (Sauce can be made up to 2 days ahead.)

Nutrition Facts

58 calories; carbohydrates 15g; fiber 2g; sodium 4mg; calcium 12mg.
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