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Ingredients
- 300 g pkg frozen or fresh cranberries, about 3 cups (750 mL)
- 1/2 small red onion, thinly sliced
- 1/4 cup (50 mL) maple syrup
- 2 tbsp (30 mL) granulated sugar
- 2 tsp (10 mL) red wine vinegar
This is a must-have for the big turkey dinner or just to jazz up fall roast chicken or pork.
- Place frozen or fresh cranberries and onion in a small saucepan set over medium heat. Add maple syrup, sugar and vinegar.
- Cook, uncovered, stirring occasionally, until cranberries have popped and are saucy, 15 to 18 minutes. You will need to stir often near the end of cooking. Add a few tablespoons of water if mixture becomes dry.
- Mixture will thicken as it sits. You can serve right away, leave at room temperature for an hour or two, or refrigerate. Sauce will keep well, covered and refrigerated, up to 1 week. Excellent with roast chicken, turkey or beef.
-
Spruced-Up Cranberry Sauce
Dress up store-bought sauce by stirring in finely grated orange peel, chopped tangerines or chopped parsley or coriander.
- 0.3 g protein
- 0.1 g fat
- 15.6 g carbohydrates
- 1.8 g fibre
- 0.2 mg iron
- 12 mg calcium
- 2 mg sodium
- 61 calories
