• 1 - 12 ounce bag fresh cranberries
• 3/4 cup sugar
• 1 cup water
• 2 1/4 teaspoons finely grated orange peel
• 1/2 teaspoon coarse kosher salt
Bring all ingredients to boil in heavy medium saucepan, stirring often. Reduce heat to medium-low and simmer until most of cranberries burst, stirring occasionally, about 10 minutes. Transfer sauce to medium bowl. Cool, cover, and refrigerate cranberry sauce. DO AHEAD Basic Cranberry Sauce can be prepared 1 week ahead. Keep refrigerated.
Per Serving (approximated 1/4 cup): 62 Calories; trace Fat (1.1% calories from fat); trace Protein; 16g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 105mg Sodium. Exchanges: 1/2 Fruit; 1/2 Other Carbohydrates.
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1 1/2 teaspoons grated peeled fresh ginger
Combine all ingredients for basic cranberry sauce in heavy medium saucepan. Add cinnamon, allspice, cloves, and nutmeg. Cook as directed for basic cranberry sauce. Cool to room temperature. Stir in ginger. Cover and store mixture as directed for basic cranberry sauce.
Per Serving (approximated 1/4 cup): 63 Calories; trace Fat (1.4% calories from fat); trace Saturated Fat; trace Protein; 16g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 105mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates.