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Description
This fragrant cranberry sauce has the warm spices and flavors of the holiday season. You can make it up to one week ahead and keep it, tightly covered, in the refrigerator. The recipe is a Yummly original created by David Bonom.
Ingredients
US|METRIC
10 SERVINGS
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Directions
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Directions
- Finely chop the shallot.
- Heat the oil in a medium saucepan over medium-high heat. Add the shallot and cook until slightly softened, 2-3 minutes. Stir in the cranberries, granulated and brown sugars, cider, cinnamon, and allspice.
- Bring mixture to a boil, then reduce heat to medium and simmer, stirring occasionally, until cranberries have popped and the sauce thickens slightly, about 8 minutes.
NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories150Calories from Fat10 |
% DAILY VALUE |
Total Fat1.5g2% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium5mg0% |
Potassium110mg3% |
Protein0g |
Calories from Fat10 |
% DAILY VALUE |
Total Carbohydrate36g12% |
Dietary Fiber3g12% |
Sugars29g |
Vitamin A4% |
Vitamin C15% |
Calcium2% |
Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(6)

Mrs Freshour 3 years ago
It turned out great! I didn’t care for the shallot in it so i didn’t use the second time I made it. An easy, yummy cranberry sauce!