Rating: 4 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 4 Ratings

Pinot Noir verjus (the pressed juice from unripe grapes) adds another layer of flavor to traditional cranberry sauce.

Source: Better Homes and Gardens

Gallery

Recipe Summary test

prep:
25 mins
cook:
10 mins
cool:
2 hrs
total:
2 hrs 35 mins
Yield:
8 (1/4-cup) servings plus leftovers
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In medium saucepan combine verjus, sugar, bay leaf, cinnamon and salt; bring to boiling. Add cranberries; return to a boiling. Reduce heat; simmer, uncovered, 10 minutes, stirring frequently. Remove from heat; transfer to bowl. Cool to room temperature (about 2 hours). Remove and discard bay leaf and cinnamon stick. Makes 8 (1/4-cup) servings plus leftovers.

    Advertisement

Tips

Prepare sauce. Refrigerate, covered, up to 5 days.

Nutrition Facts

99 calories; carbohydrates 22g; insoluble fiber 2g; sugars 18g; vitamin c 4.7mg; sodium 162mg; potassium 57mg; calcium 10.1mg; iron 0.2mg.
Advertisement