Scalloped Cranberries Recipe

Scalloped Cranberries Recipe photo by Taste of Home

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This warm cranberry casserole is a nice substitute for traditional cranberry relish. It's been a staple on my holiday table ever since my aunt gave me the recipe many years ago.

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Scalloped Cranberries Recipe

Prep: 20 min. Bake: 25 min.

Yield: 6 Servings

20 25 45

Ingredients

4 cups fresh or frozen cranberries (about 1 pound)
1-1/4 cups sugar
1-1/4 cups water
4-1/2 cups cubed bread (about 5 slices)
1/2 cup raisins
1/3 cup butter, melted
2 teaspoons grated lemon peel

Directions

In a large saucepan, combine the cranberries, sugar and water. Cook over medium heat for 12-15 minutes or until berries pop. Remove from the heat; stir in the remaining ingredients.
Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 6 servings.

Nutritional Facts 1 serving (1/2 cup) equals 388 calories, 11 g fat (6 g saturated fat), 27 mg cholesterol, 246 mg sodium, 72 g carbohydrate, 4 g fiber, 3 g protein.

Originally published as Scalloped Cranberries in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p125

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Scalloped Cranberries

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(1-1) of 1 reviews

Reviewed on Nov. 26, 2010 by digitalSuzi

We don't usually like the usual cranberry relish and I had some fresh cranberries to try something with. What a wonderful surprise! This turned out excellent and I will make this each year from now on!