Show Subscription Form




Tangy Cranberry Sauce Recipe
Tangy Cranberry Sauce Recipe photo by Taste of Home

Tangy Cranberry Sauce Recipe

Be the first to add a review
Publisher Photo
"I use this fruity sauce with baked or grilled meats," notes field editor Marlene Muckenhirn of Delano, Minnesota.
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES: 12 servings

Ingredients

  • 1 can (14-1/2 ounces) Italian stewed tomatoes
  • 1/2 cup chopped onion
  • 2 tablespoons brown sugar
  • 1 tablespoon cider vinegar
  • 1 tablespoon molasses
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground allspice
  • 1 can (14 ounces) whole-berry cranberry sauce

Nutritional Facts

1 serving (1/4 cup) equals 80 calories, trace fat (trace saturated fat), 0 cholesterol, 124 mg sodium, 21 g carbohydrate, 1 g fiber, trace protein.

Directions

  1. Place the first nine ingredients in a blender; cover and process until almost smooth. Transfer to a saucepan; add cranberry sauce. Bring to a boil; reduce heat. Simmer, uncovered, for 30 minutes or until thickened, stirring occasionally. Serve warm or cold as an accompaniment to poultry or pork. Refrigerate leftovers. Yield: 3 cups.
Originally published as Tangy Cranberry Sauce in Taste of Home December/January 1999, p18

Nutritional Facts

1 serving (1/4 cup) equals 80 calories, trace fat (trace saturated fat), 0 cholesterol, 124 mg sodium, 21 g carbohydrate, 1 g fiber, trace protein.

Reviews for Tangy Cranberry Sauce

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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
Loading Image
Loading Image