Jazzy cranberry sauce

15 oz jam-jar

Ingredients

Quantity Ingredient
½ cup Water
½ cup Sugar
½ cup Brown sugar
12 ounces Cranberries; fresh or frozen
3 tablespoons Horseradish
1 tablespoon Dijon mustard

Directions

ANNE STEIRER, 214-243-8123

A great sauce to keep or give away! Must be refrigerated. Pour over low-fat cream cheese and serve with crackers, or serve sauce with pork or turkey tenderloin for holiday meals. Or place in jars and tie with a big bow.

Combine water, sugar, and brown sugar in medium saucepan; stir well.

Bring to boil over medium heat; add cranberries.

Return to boil and cook 10 minutes, stirring occasionally.

Spoon into bowl; let cool to room temp.

Stir in horseradish and mustard. Cover and chill.

Presented by Anne Steirer at a "Healthy Holiday Gifts" seminar on Oct. 24, 1995.

Sylvia's comments: It was WONDERFUL poured over cream cheese! When I tried to make it at home, the recipe called for twice as much water as now, and even after cooking, it was more like cranberry soup. I boiled away for another hour and it was STILL soupy, so I added more cranberries and sugar and boiled a little longer. Don't worry that the berries still look whole after 10 minutes and it's very soupy-looking, it will thicken as it cools. For shrivelled berries, cook longer.

Nutritional information per ¼-cup: 86 calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, 2% of calories from fat.

Brought to you by MMCONV and Sylvia Steiger, CI$ 71511,2253, Internet sylvia.steiger@... or du_steiger@..., moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes Submitted By SYLVIA STEIGER On 11-07-95

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