| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauce | 10 | Servings | ||
INGREDIENTS
| 1 | c | Water |
| 1/2 | c | Sugar |
| 6 | oz | Whole fresh cranberries |
| 1/4 | c | Maple syrup |
| 1/4 | c | Coarsely chopped pecans |
| 1 | t | Lemon peel |
INSTRUCTIONS
From: Cheryl Miller <csmiller@LAMAR.COLOSTATE.EDU> Date: Sun, 28 Jul 1996 22:48:56 +0000 In a 2-quart saucepn, combine the water and sugar. Cook, without stiring, over medium haet until the sugar dissolves. Stir in the cranberries, maple syrup, nuts and lemon peel. SImmer for 5 minutes. Remove from the heat. Serve warm over pancakes or refrigerator for up to 1 month. Makes 2 1/2 cups. EAT-L Digest 28 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 129
Calories From Fat: 19
Total Fat: 2.2g
Cholesterol: 0mg
Sodium: 2.3mg
Potassium: 35.7mg
Carbohydrates: 27.8g
Fiber: 1.2g
Sugar: 15.4g
Protein: <1g