Mary Schmidt's Cranberry Sauce

Mary Schmidt's Cranberry Sauce

3
ellie may 24

"This homemade sauce is super easy to make and you will steal bites of it for days out of the fridge; it's really delicious!"

Ingredients 8 h 50 m {{adjustedServings}} servings 112 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 112 kcal
  • 6%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 17.6g
  • 6%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 3 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. Pour the cranberry-raspberry juice into a saucepan. Add the cranberries, maple syrup, and orange zest. Bring to a boil over medium-high heat, then reduce heat to low, cover, and cook until the cranberries pop, about 10 minutes.
  2. Remove from the heat, and stir in the chopped walnuts. Let cool for 30 minutes, then scrape into a serving bowl. Cover, and refrigerate overnight before serving.
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Reviews 3

  1. 4 Ratings

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ellie may
11/24/2010

Heya Folks...this is my recipe (courtesy of Mary Schmidt over 10 years ago!) and 2 corrections are needed that were not mentioned. 1. As this concoction boils, I skim off any foam that forms on the top. 2. I add only the zest of 1 orange, not the flesh of the orange itself.

Moniczka
12/3/2010

I just cooked my first cranberry Sauce from your recipe! I love it

Shelley Sykes
1/12/2012

This was my first time making sauce from scratch, and the end product was fantastic! I did indeed snitch bites from the fridge.