Fresh Cranberry Sauce

© Katherine Stetson

I make a fresh version of this every time we have a roast chicken and any leftover added to chicken soup or chicken salad.

Makes ½ cup.

  • 1/3 cup fresh cranberries
  • ¼ cup spring water
  • 1 tablespoon brown sugar or honey
  • 1 tablespoon orange marmalade

Combine all ingredients in a very small skillet or saucepan and cook over medium heat, stirring occasionally, until the berries have burst and the mixture reduced to desired consistency.  Serve warm or at room temperature.

Copyright © Katherine Stetson, all rights reserved.