I turn to this recipe frequently because I can prepare it a day ahead—it's so convenient when company's coming. And with only a trace of fat, the fruity side dish is nutritious and delicious.—Nancy Zimmerman, Cape May Court House, New Jersey
- 1 cup cranberry-raspberry juice
- 1 cup sugar
- 1 package (12 ounces) fresh or frozen cranberries, thawed
- 1 tablespoon lemon juice
- In a large saucepan, bring juice and sugar to a boil. Add cranberries; return to a boil. Reduce heat; cover and simmer for 10-15 minutes or until the berries pop, stirring occasionally. Remove from the heat; stir in lemon juice. cool. Cover and refrigerate for 1 hour or until chilled. Yield: 11 servings.
Originally published as Cranberry Sauce in Light & Tasty December/January 2003, p7
Reviews for Cranberry Sauce
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review