Tangy Cranberry Sauce Recipe

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

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"I use this fruity sauce with baked or grilled meats," notes field editor Marlene Muckenhirn of Delano, Minnesota.
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.

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

Directions

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

1/4 cup: 80 calories, 0 fat (0 saturated fat), 0 cholesterol, 124mg sodium, 21g carbohydrate (15g sugars, 1g fiber), 0 protein.

  • 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
  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

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