Cranberry-pear-ginger Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegan | Veglife1 | 1 | Servings | |
INGREDIENTS
| 2 | lb | Fresh cranberries |
| 3 | Comice or Anjou pears, cored | |
| and diced | ||
| 2 | Pippin or Granny Smith | |
| apples cored and diced | ||
| 2 | c | Golden raisins |
| 2 | c | Sugar |
| 2 | T | Grated orange peel |
| 1 | c | Freshly squeezed orange |
| juice | ||
| 1/4 | c | Finely chopped crystallized |
| ginger | ||
| 1/4 | t | Ground nutmeg |
| 1/2 | c | Grand Marnier or other |
| orange liqueur |
INSTRUCTIONS
Makes about 1-1/2 quarts Tori Ritchie found this recipe in a dusty old community cookbook from Saint Louis. She says people love it so much, they literally spoon it out of the bowl to eat, turkey be damned. Tori is the author of Cabin Cooking (Time Life, 1998). Place all ingredients, except liqueur, in a heavy 4-quart saucepan and bring to a boil over medium-high heat, stirring once or twice to incorporate sugar. Reduce heat to a simmer and cook, uncovered, stirring occasionally, until thickened and cranberries are soft, about 45 minutes. Remove from heat, stir in orange liqueur, and let cool. Cover and chill until ready to use. (Serves 12 generously, with leftovers for sandwiches. Or for eating by the spoonful.) VEGAN PER 1/2-CUP: 197 CAL (<1% from fat), 1g PROT. 5g FAT. 44g CARB. 2mg SOD, 0mg CHOL, 4.5g FIBER By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 13, 1999. Recipe by: Veggie Life Magazine, November 1998, page 45 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 5975
Calories From Fat: 136
Total Fat: 15.3g
Cholesterol: 0mg
Sodium: 79.1mg
Potassium: 3760.8mg
Carbohydrates: 1426.1g
Fiber: 72.2g
Sugar: 648.3g
Protein: 14.1g