The secret ingredient in this homemade cranberry sauce recipe is quince paste. Once you try this quick cranberry side dish, you'll skip the canned variety.

Carla Hall and Genevieve Ko
Source: Better Homes and Gardens
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Ingredients

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Directions

Instructions Checklist
  • In a large saucepan combine the cranberries, pears, membrillo paste, ginger, salt, and 1 cup water. Remove 3 strips zest from orange with a vegetable peeler; add to mixture in saucepan. Bring to boiling, stirring to dissolve membrillo paste. Reduce heat. Simmer, uncovered, for 20 minutes or until cranberries and pear have softened, stirring occasionally.

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  • Meanwhile, remove peel and pith from orange. Cut into wedges and slice. Chill sections until ready to use.

  • Cool cranberry mixture at room temperature for 1 hour. Cover and chill at least 2 hours before serving (or cover and chill up to 2 weeks). Transfer to a serving bowl; top with orange sections.

Nutrition Facts

99 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 109 mg sodium. 98 mg potassium; 24 g carbohydrates; 5 g fiber; 16 g sugar; 1 g protein; 0 g trans fatty acid; 331 IU vitamin a; 11 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 5 mcg folate; 0 mcg vitamin b12; 13 mg calcium; 0 mg iron;

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