| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Condiments, Sauces & | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Orange juice |
| 3/4 | c | Sugar |
| 1 | Bag whole fresh cranberries | |
| 1 | T | Grated orange rind |
INSTRUCTIONS
Make this a day ahead and serve chilled. In a non-reactive saucepan, combine the water, orange juice and sugar. Bring to a boil, stirring continuously. Add the cranberries and cook only for about minutes or until the skins of the berries pop. Remove pan from heat and add orange rind. Transfer mixture to a bowl and let cool to room temperature. Leftovers can be thinned with some liqueur and used as a hot sauce to spoon over frozen yogurt or pound cake. Yield: 3 to 4 cups Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Posted to MC-Recipe Digest V1 #347 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6765 From: 4paws@netrax.net (Shermeyer-Gail) Date: Fri, 20 Dec 1996 17:35:10 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 643
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2.9mg
Potassium: 282mg
Carbohydrates: 164.5g
Fiber: <1g
Sugar: 161.4g
Protein: <1g