| 2 | cups fresh or frozen cranberries (8 oz) |
| 1/2 | cup sugar |
| 2 | teaspoons cornstarch |
| 1/2 | cup water |
| 1/2 | cup orange marmalade |
| 1. | Wash cranberries; remove blemished berries. |
| 2. | In 2-quart saucepan, mix sugar and cornstarch. Stir in water. Heat to boiling over medium-high heat, stirring occasionally. Stir in cranberries; heat to boiling. Simmer uncovered 5 to 8 minutes, stirring occasionally, until cranberries pop. |
| 3. | Stir in marmalade. Serve sauce warm or chilled. |
| No change. |
|
| You can freeze cranberry sauce tightly covered for up to two months. |
Nutrition Information:
60 ( 0); 0g ( 0g, 0g); 0mg; 0mg; 15g ( 0g, 12g); 0g 0%; 2%; 0%; 0% 1 ; 0 1