Berries for Health: Cranberry Sauce


| August/Septemer 2010


You won’t ever touch the canned stuff again once you see how easy and tasty this recipe is. Make this the day before serving to give it time to chill and set. Makes 5 cups.

• 2 cups water
• 2 cups sugar
• 4 cups cranberries (1-pound package)
• Optional additions: 
  1 tablespoon grated orange zest
  1⁄2 teaspoon cinnamon
  1⁄4 teaspoon nutmeg
  1 teaspoon almond extract

1. Bring water and sugar to a boil for 3 minutes.

2. Add cranberries and return to boil. Boil until berries pop, about 5 minutes.



3. Mix in your choice of additions and stir well. Transfer to serving bowl and refrigerate until completely cool. Serve the following day.







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