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Cranberry Sauce

The Washington Post, November 21, 2004
  • Cuisine: American
  • Course: Condiment
  • Features: Holiday (Thanksgiving)

Summary:

This sauce makes a delightful accompaniment to Gale Gand's Baked Ricotta Custards.

Makes about 2 cups

Ingredients:

  • 6 ounces (1/2 of a 12-ounce bag) cranberries
  • 1 cup water
  • 1 cup sugar

Directions:

Place all the ingredients in a saucepan over medium-high heat and bring just to a boil. The skins of the cranberries should all burst within a minute. Remove from the heat, set aside to cool slightly, then cover and refrigerate until chilled through, at least 3 hours. Serve chilled.

Recipe Source:

From Gale Gand, executive pastry chef at Tru in Chicago and host of the Food Network's "Sweet Dreams," who most recently co-authored "Gale Gand's Short + Sweet: Quick Desserts With Eight Ingredients or Less" (Clarkson Potter, 2004).

Tested by The Washington Post for The Washington Post.
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Nutrition Facts
Serving size: Per serving (based on 12)
Calories: 69
% Daily Values*
Total Fat: n/a 0
Saturated Fat: n/a 0
Cholesterol: n/a 0
Sodium: 10mg0
Total Carbohydrates: 18g 6
Dietary Fiber: 1g 4
Sugar: n/a
Protein: n/a
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than65g
Saturated Fat: Less than20g
Cholesterol: Less than300mg
Sodium:Less than2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g

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