Balance the tartness of cranberries in a Thanksgiving standard by stirring in some raspberry jam.
Cranberry-Raspberry Sauce
- Prep Time 20 min
- Total 60 min
- Servings 12
- Ingredients 4
Ingredients
- 3 cups fresh cranberries (12 oz)
- 1 1/2 cups packed brown sugar
- 3/4 cup water
- 1/2 cup seedless raspberry jam
Instructions
-
Step1In 2-quart saucepan, mix cranberries, brown sugar and water. Heat to boiling over high heat. Reduce heat to medium-high. Cook 8 to 10 minutes, stirring frequently, until mixture is thick and all cranberries have popped. Cool slightly, about 10 minutes.
-
Step2Strain cranberry mixture, pressing berries to extract juice; discard berry skins. Stir jam into warm juice. Cool 30 minutes.
Nutrition
140
Calories
0g
Total Fat
0g
Protein
35g
Total Carbohydrate
31g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 140
- Calories from Fat
- 0
- Total Fat
- 0g
- 0%
- Saturated Fat
- 0g
- 0%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 15mg
- 1%
- Potassium
- 125mg
- 4%
- Total Carbohydrate
- 35g
- 12%
- Dietary Fiber
- 1g
- 6%
- Sugars
- 31g
- Protein
- 0g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 4%
- 4%
- Calcium
- 2%
- 2%
- Iron
- 4%
- 4%
Exchanges:
0 Starch; 0 Fruit; 2 1/2 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 Choice
2Tips from the Betty Crocker Kitchens
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