| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Condiments |
10 |
servings |
INGREDIENTS
| 1/2 |
lb |
Fresh cranberries |
| 1 |
lb |
Tart apples; peeled and chopped |
| 1 |
c |
Water |
| 1 |
c |
Sugar |
INSTRUCTIONS
Rinse cranberries and place in large heavy-bottomed saucepan with
apples and water; bring to a boil. Stir in sugar. Reduce heat to
medium and cook until cranberries have burst and mixture has begun to
thicken, about 20 minutes. Remove from heat and serve at room
temperature.
NOTES : Grilled chicken breast and roasted new potatoes are perfect
companions to this full-flavored sauce, which can also be used in
place or jams or jellies and served with toast or swirled into plain
yogurt. Will keep for up to 1 week in refrigerator.
Per serving: 108 calories; <1 g fat (1% calories from fat); 0 g
protein; 28 g carbohydrate; 0 mg cholesterol; 2 mg sodium
Recipe by: Shape Cooks magazine
Posted to EAT-LF Digest by Joanne McAndrews <jmca@ibm.net> on Sep 19,
1999, converted by MM_Buster v2.0l.
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