Cranberry Sauce II

I turn to this recipe frequently because I can prepare it a day ahead-it's so convenient when company's coming. And with only a trace of fat, the fruity side dish is nutritious and delicious.


11 servings


1 cup cranberry-raspberry juice
1 cup granulated (white) sugar
1 (12 ounces) package fresh or frozen cranberries, thawed
1 tablespoon lemon juice


In a large saucepan, bring juice and sugar to a boil. Add cranberries; return to a boil. Reduce heat; cover and simmer for 10-15 minutes or until the berries pop, stirring occasionally. Remove from the heat; stir in lemon juice. cool. Cover and refrigerate for 1 hour or until chilled.

Estimated Time

Preparation Time: 15 minutes
Chill Time: 1 hour

Nutritional Information

One serving (1/4 cup) equals 101 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 26 g carbohydrate, 1 g fiber, trace protein. Diabetic Exchanges: 1 1/2 fruit.

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