Candied Orange and Cranberry Sauce
- In a medium saucepan, cook and stir ginger in hot butter over medium heat for 30 seconds. Add cranberries, sugar, orange juice, candied orange peel, and allspice. Bring to boiling; reduce heat. Simmer, uncovered, about 4 minutes or until cranberries burst and sauce is slightly thickened, stirring occasionally.
- Transfer cranberry mixture to a glass bowl. Cover and chill for 4 hours. (Sauce continues to thicken during chilling.) Before serving, let stand at room temperature about 30 minutes. Makes about 2-1/2 cups.
From the Test Kitchen
Prepare sauce as directed. Cool. Transfer mixture to an airtight container. Cover and chill for up to 3 days. Serve as above.
Nutrition Facts (Candied Orange and Cranberry Sauce)
- Per serving:
- 106 kcal ,
- 1 g fat
- (1 g sat. fat ,
- 3 mg chol. ,
- 11 mg sodium ,
- 24 g carb. ,
- 2 g fiber ,
- 21 g sugar