Tangy Cranberry Sauce

This lower calorie version is a must-have for the big turkey dinner!

Ingredients

300 g package frozen or fresh cranberries, about 3 cups (750 mL)
1/2 small red onion, thinly sliced
2 tbsp maple syrup
2 tbsp granulated sugar
2 tsp red wine vinegar

Instructions

Place frozen or fresh cranberries and onion in a small saucepan set over medium heat. Add maple syrup, sugar and vinegar.

Cook, uncovered, stirring occasionally, until cranberries have popped and are saucy, 15 to 18 min. You will need to stir often near the end of cooking. Add a few tablespoons of water if mixture becomes dry.

Mixture will thicken as it sits. You can serve right away, leave at room temperature for an hour or two or refrigerate. Sauce will keep well, covered and refrigerated, up to 1 week. Excellent with roast chicken, turkey or beef.

Notes

Exchanges: 1/4 cup of sauce count as 1/2 fruit (group 4)