Triple-Cranberry Sauce

"The Indians and English use them much," wrote one visitor to New England in 1663, "boyling them with Sugar for Sauce to eat with their Meat, and it is a delicate Sauce." Although there is little evidence that cranberry sauce was served at the first Thanksgiving, it is assumed that Indians brought it to the feast. This tangy version gets its intense flavor and color from a mixture of fresh and dried cranberries, along with frozen cranberry juice cocktail concentrate.

Preparing Time: -
Total Time: -
Served Person: Makes about 2 1/2 cups

Condiment/Spread Sauce Fruit Juice Side Christmas Thanksgiving Low Sodium Cranberry Orange Chill Bon AppÃ©tit Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

1/4 teaspoon ground allspice
1/3 cup sugar
3 tablespoons orange marmalade
2 tablespoons fresh orange juice

Carbohydrate 47 g(16%)
Fat 0 g(0%)
Fiber 4 g(16%)
Protein 0 g(1%)
Saturated Fat 0 g(0%)
Sodium 10 mg(0%)
Calories 178

Preparation Combine cranberry juice concentrate and sugar in heavy medium saucepan. Bring to boil over high heat, stirring until sugar dissolves. Add fresh and dried cranberries and cook until dried berries begin to soften and fresh berries begin to pop, stirring often, about 7 minutes. Remove from heat and stir in orange marmalade, orange juice, orange peel and allspice. Cool completely. Cover; chill until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated.)

Triple-Cranberry Sauce

Ingredients

Nutrition facts