Sherry Triple Berry Cranberry Sauce
A twist on the traditional Thanksgiving side dish.
Servings: 12 servings (¼ cup each)
Ingredients
- One 12 ounce bag cranberries
- ¾ cup blueberries
- 1 cup raspberries
- ¾ cup granulated white sugar
- ½ cup sherry cooking wine
- ½ cup water
- 1 teaspoon orange zest
- 1 medium orange, juiced
- ⅛ teaspoon cinnamon
Instructions
- Combine the cranberries, blueberries and raspberries in a medium saucepan. Add in the sugar, sherry, water, orange zest, orange juice and cinnamon; stir to combine, then bring to a boil over medium high heat.
- Reduce heat to simmer (low) and continue to cook until the berries begin to burst and break-down and the sauce begins to thicken. Let cool, then keep refrigerated until ready to serve.
Notes
- This recipe may be prepared a couple of days ahead of serving time.
- Leftovers are excellent too!
Nutrition
Serving: 1serving | Calories: 82kcal | Carbohydrates: 19g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 2mg | Potassium: 63mg | Fiber: 2g | Sugar: 16g | Vitamin A: 36IU | Vitamin C: 10mg | Calcium: 8mg | Iron: 0.2mg