California Strawberry Sauce with Cranberries
The tart-sweet flavor of this cranberry strawberry sauce makes it a perfect addition to holiday feasts and it's made with no added sugars.
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Ingredients
- 2 cups frozen cranberries
- 2 cups fresh California strawberries
- ⅓ to ½ cup honey
Instructions
- In a large bowl, combine cranberries and strawberries to defrost the cranberries.
- Drain the "defrost" liquid into a measuring cup and add additional water to make 1 cup of total liquid.
- Pour 1 cup of the liquid, honey, and cranberries, into a medium sauce pan. Bring it to a boil and cook, stirring occasionally, until cranberries pop and mixture thickens (about 10 minutes).
- Stir in strawberries and cook down for an additional 5-10 minutes until they begin to break down and become part of the "sauce". Allow the sauce to cool and refrigerate for 3 hours or overnight to give the flavors time to marry.
Nutrition
Serving: 1 serving | Calories: 66kcal | Carbohydrates: 17g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 1mg | Potassium: 82mg | Fiber: 2g | Sugar: 14g | Vitamin A: 19IU | Vitamin C: 25mg | Calcium: 9mg | Iron: 0.3mg
