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December 15, 2010

Ruby Red Cranberry Sauce (Fall and Winter)

This semi tart version of the traditional cranberry sauce gets its amazing colour from the dried cranberries. If you’d like a sweeter version add 1-2 tbsp. (15-30 mL) of extra sugar.
Feel free to double the recipe.

1 cup (250 mL) fresh or frozen cranberries
½ cup (125 mL) dried cranberries
¾ cup (175 mL) water
¼ cup (60 mL) orange juice concentrate, thawed*
¼ cup (60 mL) granulated sugar

1. Place all ingredients into a small saucepan. Bring to the boil.
2. Stir to dissolve sugar, cover, reduce heat to simmer and cook for 5 minutes.
3. Remove lid and stir. Taste to see if you want it sweeter. Dip a spoon into the sauce, let cool and taste. If it’s too tart for your palate add 1-2 tbsp (15- 30 mL) more granulated sugar, return to the boil and stir till sugar is dissolved.
4. Pour into a 1 cup (250 mL) glass jar and place lid on top. Store in fridge for up to 1 week or freeze in a freeze safe container for up to 3 months.

Makes – approximately 1 cup (250 mL)
2 tbsp (30 mL) is equal to one serving:
Nutrient breakdown for one serving:
70 calories, 0 gm Total Fat, .8 gm Sodium, 17 gm Carbs, 1.25 g Fibre

*I like using orange juice concentrate for a more intense flavour of orange than just orange juice. Thaw a container of frozen orange juice concentrate and remove what you are using for the recipe. Make the rest into juice.

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