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Tangy Cranberry Sauce

 Tangy Cranberry Sauce
"I use this fruity sauce with baked or grilled meats," notes field editor Marlene Muckenhirn of Delano, Minnesota.
12 ServingsPrep: 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.
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.