Ingredients for Dianne's Cranberry Sauce
- Fresh Cranberries
- 1 cup (200g) granulated sugar
- ½ cup (120ml) water
- Orange
- Ground Cloves
- 1 (20 ounce) can crushed pineapple, drained
- ½ cup (60g) chopped walnuts
- Ground Cinnamon
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How to Make Dianne's Cranberry Sauce
- Wash 12 ounces (340g) of fresh cranberries and set aside.
- In a medium saucepan, bring 1 cup (200g) granulated sugar and ½ cup (120ml) water to a boil over medium heat, stirring until sugar dissolves.
- Add the washed cranberries, the zest and juice of 1 orange, and 5 whole cloves to the saucepan.
- Bring the mixture to a simmer over medium-high heat, stirring frequently. Continue to simmer until most of the cranberries have burst open (about 8-10 minutes).
- Stir in 1 (20 ounce) can crushed pineapple (drained), ½ cup (60g) chopped walnuts, and 1 teaspoon ground cinnamon. Gently simmer for another 2-3 minutes.
- Remove from heat and let cool completely. The sauce will thicken as it cools.
- Serve chilled and enjoy! This cranberry sauce is perfect with turkey, ham, or even on its own!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
349g
Fat
4g
Carbs
33g