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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

New Cranberry Sauce

Makes: 12 servings
Serving size: 1/4cup Yield: 12 (1/4-cup) servings
Prep 10 mins Cook 18 mins to 20 mins Chill  up to 48 hours
New Cranberry Sauce
  • 1  cup  chopped onion (1 medium)
  • 2  cloves garlic, minced
  • 1  tablespoon  olive oil or cooking oil
  • 1 12  ounce bag  fresh or frozen cranberries
  • 1  cup  pomegranate juice or cranberry juice
  • 3/4  cup  sugar
  • 1/2  teaspoon  ground ginger
  • 1  fuyu persimmon or apple, cored and cut into 1/4-inch cubes
  •  Rosemary sprig (optional)

1. In large saucepan cook onion and garlic in hot oil over medium-high heat for 2 to 3 minutes or until onions begin to soften. Add cranberries, pomegranate juice, sugar, and ginger. Bring to boiling; reduce heat to medium-low. Simmer, uncovered, stirring occasionally, for 16 to 17 minutes, or until mixture is just thickened. Remove from heat. Stir in persimmon. Transfer to a storage container. Cover and chill up to 48 hours. If desired, top sauce with a rosemary sprig. Makes 12 (1/4-cup) servings.

From the Test KitchenTest Kitchen Tip:
  • There are two types of persimmons: Fuyus and hachiyas. For this recipe, use fuyus, which are tomato-shape, and can be eaten when firm or slightly soft. The fruit, available from October to December, should be evenly light orange, not yellow or green. Store in the fridge up to 14 days.
To serve right away:
  • Sauce may also be served warm or at room temperature.
Nutrition Facts (New Cranberry Sauce)
  • Servings Per Recipe 12,
  • cal. (kcal) 91,
  • Fat, total (g) 1,
  • carb. (g) 21,
  • Monounsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 17,
  • vit. A (IU) 49,
  • vit. C (mg) 8,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 4,
  • sodium (mg) 2,
  • Potassium (mg) 89,
  • calcium (mg) 10,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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