- 1 cup cranberry-raspberry juice
- 1 (12 ounce) package fresh cranberries, rinsed
- 1 cup pure maple syrup
- 1 orange, zested
- 1 cup chopped walnuts
- Pour the cranberry-raspberry juice into a saucepan. Add the cranberries, maple syrup, and orange zest. Bring to a boil over medium-high heat, then reduce heat to low, cover, and cook until the cranberries pop, about 10 minutes.
- Remove from the heat, and stir in the chopped walnuts. Let cool for 30 minutes, then scrape into a serving bowl. Cover, and refrigerate overnight before serving.
04/16/2018
recipepes.com
Mary Schmidt's Cranberry Sauce, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
