Cranberry Strawberry Sauce Recipe
This recipe was given to me by my aunt quite a few years ago. It's especially good with turkey, chicken or pork, but my family also likes it as a topping for waffles, cheesecake—even ice cream!
- 2 cups fresh or frozen cranberries
- 1/2 cup water
- 1/2 cup sugar
- 1 carton (10 ounces) frozen sliced strawberries in syrup
- 1. In a saucepan, combine cranberries, water and sugar. Bring to a boil, stirring until sugar is dissolved. Boil gently, uncovered, 3-4 minutes or until about half of the cranberries burst. Remove from the heat; immediately add strawberries. Let stand until strawberries are completely thawed, stirring occasionally. Refrigerate. Yield: 2-1/2 cups.
2 tablespoon: 38 calories, trace fat (trace saturated fat), 0mg cholesterol, 1mg sodium, 10g carbohydrate (9g sugars, 1g fiber), trace protein
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