Ruby Cranberry Sauce

An elegant, somewhat tart option to replace the canned cranberry sauce we are all familiar with. This dish is easy to prepare and looks beautiful on the table. You can make this a few days ahead and store it in the refrigerator.

Step: 1

Stir sugar, wine, water, orange zest, and salt together in a large pot. Bring to a boil. Add cranberries and simmer until popped, 15 to 20 minutes. Remove from heat and cool; drain extra liquid. Transfer to the refrigerator.

Per Serving: 245 calories; protein 0.2g; carbohydrates 57.6g; fat 0.1g; sodium 76.2mg.

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