Quick Cranberry Sauce
Everyday Food, November 2003
- Prep Time 5 minutes
- Total Time 55 minutes
- Yield Serves 8
- 1 bag (12 ounces) frozen cranberries
- 1 jar (12 ounces) red-currant jelly
- 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.
- Transfer to a serving dish, and let cool.
Refrigerate, covered, until ready to serve, up to 3 days.
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