Cranberry Sauce with Raspberry Vinegar

Cranberry Sauce with Raspberry Vinegar

22

"This 'enhanced' version of cranberry sauce has a distinctive, yummy tang. Its great with Apricot Glazed Turkey With Onion Gravy. Can be made up to 1 week ahead. Originally submitted to ThanksgivingRecipe.com."

Ingredients

{{adjustedServings}} servings 30 cals
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Original recipe yields 40 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 30 kcal
  • 2%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 7.8g
  • 3%
  • Protein:
  • 0 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. Combine 1 1/4 cup sugar, vinegar, and water in a heavy medium saucepan over medium-high heat. Bring to a boil, stirring until sugar dissolves. Mix in cranberries, cinnamon stick, and orange peel. Reduce heat, and cover partially. Simmer until berries burst, about 10 minutes. Remove from heat. Cool completely, sauce will thicken as it cools. Discard cinnamon stick.
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Reviews

22
  1. 30 Ratings

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This was a simple, quick recipe and the results were delicious. I was a little concerned about the vinegar. I didn't want it to taste like vinegar and it certainly can overwhelm a dish sometim...

After reading the other reviews I got creative with the vinegar. I used 1/4 cup balsamic (a really nice aged one that's fairly thick and sweet) and then 1/8 cup each of raspberry vinegar and po...

This is great, and so easy!! I added some freshly grated ginger and left out the cinnamon stick (because I didn't have any) and it's delicious!