Cranberry-Walnut Sauce

Preparation info

  • 2 pints

    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 4 cups fresh cranberries
  • 1 cup orange juice
  • 2 cups sugar
  • ½ cup coarsely chopped walnuts

    Method

    Combine the cranberries and orange juice in a saucepan. Cover and cook for six to eight minutes, until the skins pop. Add sugar and mix well. Cool and chill. Stir in the walnuts. Serve with turkey.