“My Mom has made this recipe for Thanksgiving and other holidays for the last 20 years. Goes well with chicken, turkey, and pork.” - by Swest
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Combine the cranberries, prunes, water, raspberry jam, sugar, vinegar, salt, and cinnamon stick in a 3-quart saucepan; bring to a boil, stirring occasionally. Reduce heat to medium and simmer until thick and most of the cranberries have burst, about 10 minutes. Remove from heat and allow to cool. Transfer to a container with a lid; cover and refrigerate at least 3 hours before serving.
Nutrition
Amount Per Serving (8 total)
- Calories
- 131 cal
- 7%
- Fat
- 0.2 g
- < 1%
- Carbs
- 34.2 g
- 11%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"This cranberry sauce is fresh and way better than the stuff out of the can. Everyone always raves about it at dinner parties!..." See more"
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