Mary Schmidts Cranberry Sauce

This homemade sauce is super easy to make and you will steal bites of it for days out of the fridge; it’s really delicious!

Step: 1

Pour the cranberry-raspberry juice into a saucepan. Add the cranberries, maple syrup, and orange zest. Bring to a boil over medium-high heat, then reduce heat to low, cover, and cook until the cranberries pop, about 10 minutes.

Step: 2

Remove from the heat, and stir in the chopped walnuts. Let cool for 30 minutes, then scrape into a serving bowl. Cover, and refrigerate overnight before serving.

Per Serving: 112 calories; protein 1.2g; carbohydrates 17.6g; fat 4.8g; sodium 2.6mg.

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This also can apply to cooking process . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be juggling four pans on the stovetop . But sometimes you can make a dish do more often .