Patti’s Triple Cranberry Sauce

Published on June 18, 2020

Total Time:

2 hrs 25 mins

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• 1 cup frozen cranberry juice concentrate, thawed

• ⅓ cup white sugar

• 1 (12 ounce) package fresh cranberries, rinsed

• ½ cup dried cranberries

• 3 tablespoons orange marmalade

• 2 tablespoons fresh orange juice

• 2 teaspoons minced orange peel

• ¼ teaspoon ground allspice (Optional)

1. Stir the cranberry juice concentrate and sugar together in a saucepan over medium-high heat, and bring to a boil, stirring until sugar has dissolved. Mix in the fresh and dried cranberries, reduce heat to medium, and cook until the dried cranberries soften and the fresh ones pop, 7 to 10 minutes. Remove from heat.

2. Mix in the orange marmalade, orange juice, orange peel, and allspice until thoroughly combined. Allow the cranberry sauce to cool completely. Pour into glass serving dish, cover, and chill until cold, at least 2 hours. Can be made up to 2 days ahead of time and refrigerated until serving.

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Nutrition Facts (per serving)

134Calories0g Fat35g Carbs0g Protein

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Nutrition FactsServings Per Recipe10Calories134% Daily Value *Total Fat0g0%Sodium5mg0%Total Carbohydrate35g13%Dietary Fiber2g7%Total Sugars28gProtein0gVitamin C20mg101%Calcium10mg1%Iron0mg1%Potassium53mg1%

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