Cranberry Sauce

Cranberry Sauce

Brown sugar and orange juice balance the tartness of cranberries in a four-ingredient homemade sauce.

Prep Time

15

Minutes

Total Time

3:15

Hrs:Mins

Makes

1

1/2

1
cup packed brown sugar
1
cup orange juice
2
cups fresh or frozen cranberries
2
teaspoons grated orange peel
  1. In 2-quart saucepan, heat brown sugar and orange juice to boiling over medium heat, stirring frequently. Boil 5 minutes.
  2. Stir in cranberries. Heat to boiling. Boil about 5 minutes, stirring frequently, until cranberries are popped and mixture has thickened. Stir in orange peel.
  3. Cover; refrigerate about 3 hours or until chilled.
Makes 1 1/2 cups; 6 servings (1/4 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
Fresh cranberries should be bright red and shiny; discard any that are shriveled or discolored.
Garnish the sauce with a twist of orange peel.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 180
    • (Calories from Fat 0),
  • Total Fat 0g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 15mg;
  • Total Carbohydrate 44g
    • (Dietary Fiber 2g,
    • Sugars 41g),
  • Protein 0g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 3 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.
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