Recipes

So I have a small confession. You know that canned, jellied cranberry sauce with absolutely no sign of fruit that has the can indentations on it that no amount of mushing will remove. Well, I LOVE it. Like really love it and am happy to eat it on just about anything – turkey, chicken, sandwiches, yogurt, ice cream. You get the idea. But the ingredients and calories are a little scary for this kind of daily use so I finally caved and made my own. There was definite fear that nothing would ever get close to my beloved jellied sauce, but after four recipes I finally found one I liked. Now if you are like me and love the jellied stuff, this won’t replace it. However it will provide a healthier and still delicious alternative. Try it with the brown sugar chicken, it’s yum.

Cranberry Sauce
Servings: 14
Serving Size: 2 tbsp
Nutritional Info: 54 calories, 0g of fat, 13.6g of carbohydrates, .9g of fiber, .1 of protein * 1 P+

Ingredients

• 1/2 cup packed dark brown sugar
• 1/2 cup fresh orange juice
• 1/4 cup water
• 1 1/2 tablespoons honey
• 1/8 teaspoon ground allspice
• 1 (12-ounce) package fresh cranberries
• 1 (3-inch) cinnamon stick

Instructions

1. Add all the ingredients to a sauce pan and bring to a boil over medium heat.
2. Reduce heat and simmer for about 10 minutes or until the cranberries have popped and everything has thickened.
3. Remove cinnamon stick and serve hot or cold.

Recipe from Cooking Light.