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).

69 calories, n/a fat, n/a saturated fat, n/a cholesterol, 10mg sodium, 18g carbohydrates, 1g dietary fiber, n/a sugar, n/a protein.