Cranberry Sauce
4 cups fresh or frozen cranberries (1 pound)
2 cups water
2 cups sugar
Rinse the cranberries in a strainer with cool water, and remove any stems
or blemished berries.
Heat the water and sugar to boiling in the saucepan over medium heat,
stirring occasionally. Continue boiling 5 minutes longer, stirring
occasionally.
Stir in the cranberries. Heat to boiling over medium heat, stirring
occasionally. Continue boiling about 5 minutes longer, stirring
occasionally, until cranberries begin to pop. Remove the saucepan from the
heat, and pour the sauce into a bowl or container. Refrigerate about 3
hours or until chilled.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Refrigerate:
“3:00″
Per serving: 108 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 28g Carbohydrate; 0mg Cholesterol; 1mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates
NOTES : Cook: 20 minutes
Essential Equipment: 3-quart saucepan.
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