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Bring all the ingredients to boil in a medium saucepan. Stir every couple of minutes. Reduce heat to medium low and simmer until most of the cranberries burst, stirring occasionally, about 10 minutes. Remove from the heat and let cool completely.
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Transfer the sauce to a medium container. Cover and refrigerate until ready to serve.
- This recipe may be prepared up to one week ahead. Keep refrigerated.
Serving: 1serving, Calories: 117kcal, Carbohydrates: 30g, Protein: 0.2g, Fat: 0.2g, Saturated Fat: 0.01g, Polyunsaturated Fat: 0.03g, Monounsaturated Fat: 0.01g, Sodium: 148mg, Potassium: 38mg, Fiber: 2g, Sugar: 27g, Vitamin A: 29IU, Vitamin C: 7mg, Calcium: 7mg, Iron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.