Total Calories: 251
Yield: 3 1/2 cups
1. Place all the ingredients in a medium pot over medium-high heat, cover, and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, about 20 to 25 minutes, or until the cranberries burst and the sauce begins to thicken.
2. Transfer the sauce to a bowl and refrigerate until chilled before serving. Refrigerate any leftover sauce in a covered container up to a week.
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