Preserving is one of the easiest make-ahead projects when it comes to making gifts, and cranberry sauce is welcomed because... what else would you serve with turkey? One batch makes enough for four households.
- Portion size 1 serving
- Credits : Canadian Living Magazine: January 2003
Ingredients
Method
In saucepan, bring cranberries, sugar and water to boil; boil until berries pop and form sauce, about 7 minutes. Stir in port and return to boil; boil until thickened and sauce darkens and clears, about 2 minutes.
Pour into four sterilized 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Seal with prepared discs and bands. Process in boiling water canner for 10 minutes. Transfer to rack; let cool. (Make-ahead: Store in cool, dark place for up to 1 year.)
Nutritional facts <b>Per 2 tbsp (25 mL):</b> about
- Sodium 1 mg
- Protein trace
- Calories 59.0
- Total fat trace
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 14 g
%RDI
- Iron 1.0
- Vitamin C 3.0
