Cranberry sauce
November 12, 2003
MAKES 2-1/4 CUPS
1 cup sugar
1 cup white cranberry juice
1 (12-ounce) package fresh or frozen cranberries
1/4 cup chopped pecans or black walnuts
Combine sugar and cranberry juice in a pan, stirring until sugar dissolves. Bring mixture to a boil, then add cranberries. Boil for about 10 minutes, stirring often. With the back of a spoon, mash cranberries that don't pop.
Remove from heat and cool completely. Once cooled, stir in nuts and refrigerate.
Nutrition facts per 2-tablespoon serving: 59 calories, 1 g fat, 0 g saturated fat, 0 mg cholesterol, 14 g carbohydrates, 0 g protein, 9 mg sodium, 1 g fiber
