Homemade Fresh Cranberry Sauce
November 27, 2008 – 6:16 pmThis is a traditional Thanksgiving side dish that I just love. The Cointreau adds a nice little zing to the standard recipe.

Homemade Fresh Cranberry Sauce
Makes 4 cups
1 cup water
1 cup sugar
3 cups (1 12-oz bag) fresh cranberries
1 tbsp Cointreau
In a medium saucepan combine the sugar and water. Bring to a boil, stirring to dissolve sugar. Boil rapidly for 5 minutes. Add cranberries. Return to boiling; reduce heat. Boil gently, uncovered, over medium-high heat for 3 to 4 minutes or until skins pop, stirring occasionally. Add the Cointreau and stir to combine. Remove from heat. Serve warm or chilled as desired.
Calories | 60 |
Fat | 0 g |
Saturated Fat | 0 g |
Cholesterol | 0 mg |
Sodium | 1 mg |
Carbohydrates | 15 g |
Fiber | 0 g |
Protein | 0 g |
Vitamin A | 0% |
Vitamin C | 0% |
Calcium | 0% |
Iron | 0% |
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