Mary Schmidt's Cranberry Sauce

Mary Schmidt's Cranberry Sauce

3 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    8 h 50 m
ellie may
Recipe by  ellie may

“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!”

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Ingredients

Adjust Servings

Original recipe yields 4 cups

Directions

  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)

Rate This Recipe
ellie may
16

ellie may

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
6

Moniczka

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

withbuttons
2

withbuttons

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

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 112 cal
  • 6%
  • Fat
  • 4.8 g
  • 7%
  • Carbs
  • 17.6 g
  • 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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Cranberry Sauce with Raspberry Vinegar

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