Serves: 5
1. Wash cranberries remove any stems or blemished berries.
2. Heat sugar and water to boiling in 3-quart saucepan over medium heat, stirring occasionally. Boil 5 minutes.
3. Stir in cranberries. Heat to boiling boil about 5 minutes or until cranberries pop. Stir in orange peel. Cover and refrigerate about 3 hours or until chilled. Store covered in refrigerator.
NUTRITION FACTS: 1/4 Cup: Calories 110 (Calories from Fat 0) Fat 0g (Saturated 0g) Cholesterol 0mg Sodium 0mg Carbohydrate 29g (Dietary Fiber 1g) Protein 0g % DAILY VALUE: Vitamin A 0% Vitamin C 2% Calcium 0% Iron 0% DIET EXCHANGES: 2 Fruit
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Cranberry Sauce recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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