Quick Cranberry Sauce
- Comments()
Everyday Food, November 2003
- Prep Time 5 minutes
- Total Time 55 minutes
- Yield Serves 8
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Ingredients
- 1 bag (12 ounces) frozen cranberries
- 1 jar (12 ounces) red-currant jelly
Directions
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In a medium saucepan, combine cranberries and jelly. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, until cranberries have burst and liquid has reduced to a syrup, 20 to 30 minutes.
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Transfer to a serving dish, and let cool.
Cook's Note
Refrigerate, covered, until ready to serve, up to 3 days.
Way too bitter for my taste. If I make this again I will add a 1/2 cup of sugar and maybe an orange to sweeten it up a little more. I made a batch of this with raspberry preserves too which made a more sticky sauce but not any sweeter than the red currant sauce.
**Grin** Oops! I cook it in the MICROWAVE for 10-12 minutes. Not as fussy, and I don't need to be constantly stirring things up.
I love this simple sauce! Instead of cooking it on the stovetop, I place the cranberries and jelly in a glass measuring cup (8-cup) and cook for 10-12 minutes, stirring now and again. The sauce is not-too-sweet and the currants are an excellent match for the cranberries.
I made this last year and it was so easy and tasted great.
Added chopped scallions.
is this better than the standard package recipe of water and sugar?
Tried it with grape jelly when I couldn't find currant jelly, and liked it better (not quite so tart).
Add chopped candied ginger for our family's favorite!