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Fresh cranberry sauce is very simple to prepare and tastes superior to the canned sauce. The simple addition of vanilla extract in this version mellows the tartness of the cranberries.

1 (12-ounce) package fresh cranberries

1 1/2 cups granulated sugar

1 cup water

1/2 teaspoon vanilla extract

1. Place cranberries, sugar and water into 2-quart saucepan. Bring to boil over medium-high heat. Reduce heat and simmer, uncovered, until all the cranberries have "popped" open.
2. Remove from heat; stir in vanilla. Cool to room temperature first, before refrigerating to set.

Makes 4 cups or 32 servings.

Cook's Note: The vanilla extract can be omitted, if desired.

Mix-and-Match Flavor Variations:

• Substitute the water for orange, apple or another complimentary fruit juice.
• Add 1 to 2 teaspoons grated orange peel.
• Add 1 medium apple, peeled and chopped and cook until tender with the cranberries.

Nutritional Facts Per Serving (1 tablespoon): 38.8 calories; 0% calories from fat; 0.0g total fat; 0.0mg cholesterol; 0.3mg sodium; 4.7mg potassium; 10.0g carbohydrates; 0.2g fiber; 9.6g sugar; 9.8g net carbs; 0.0g protein.

Copyright 1999 Hope Pryor, please see Terms of Use.