Cranberry Sauce - Cuisinart CSB-300 Instruction And Recipe Booklet

Put all ingredients (excluding the garlic if making mayonnaise), in the
order listed, in the mixing beaker. Allow to sit for about 30 seconds to 1
minute. Insert the blending shaft so that it is sitting level on the bottom
of the cup select Speed 3 and blend, being sure to keep the metal blade
completely submerged. Process until the mixture begins to thicken.
Continue processing with a gentle up-and-down motion until thick and
oil is fully incorporated.
Calories 169 (98% from fat) • carb. 0g • sugars 0g • pro. 0g • fat 19g • sat. fat 2g
Freshly made cranberry sauce beats out the canned variety any day.
Makes about 3 cups
4 cups whole cranberries (fresh, or frozen and thawed)
2 cups water
2
/ cup granulated sugar
3
¼ teaspoon kosher salt
3-inch piece orange peel, bitter white pith removed
1. Put all ingredients into a medium saucepan. Bring to a boil, then lower
heat to achieve a simmer. Continue to simmer until the cranberries
are very plump, about 20 minutes (in addition to the cranberries being
plump, you want to reduce the liquid by about one-third or one-half).
Remove from heat and let come to room temperature.
2. Remove orange peel and then insert the blending shaft. Select Speed 3
and blend for 10 to 15 seconds, depending on desired consistency.
3. Transfer to a storage container, cover and chill in the refrigerator.
4. Cranberry sauce can be stored in the refrigerator for up to 1 week.
Calories 57 (1% from fat) • carb.14g • sugars 11g • pro. 0g • fat 0g • sat. fat 0g
Nutritional information per serving (1 tablespoon):
• chol. 23mg • sod. 32mg • calc. 3mg • fiber 0g

Cranberry Sauce

Nutritional information per serving (¼ cup):
• chol. 0mg • sod. 55mg • calc. 7mg • fiber 2g
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