• 1 pound fresh cranberries, rinsed and picked over
• 1 cup sugar
• 1/2 cup fresh orange juice
• 1 teaspoon freshly grated lemon zest
• 1 cup coarsely chopped dried pitted cherries
Put cranberries, sugar, orange juice, lemon zest, and 1/2 cup water
into a medium sauce pan and simmer over medium heat, stirring often,
until sugar dissolves and cranberries pop, 10-15 minutes. Reduce heat
to medium-low, stir in cherries, and cook for 5 minutes more. Set aside
to let cool, stirring occasionally.
Transfer cranberry sauce to a glass or ceramic bowl, cover, and
refrigerate until well chilled. Sauce will keep, refrigerated, for up
to 2 weeks.
Per Serving (2 tablespoons): 55 Calories; trace Fat (1.7% calories from
fat); trace Saturated Fat; trace Protein; 14g Carbohydrate; 1g Dietary
Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Fruit; 0 Fat; 1/2