| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| La times, Latimes1 | 16 | servings | ||
INGREDIENTS
| 3/4 | lb | Cranberries |
| 1 | c | Sugar |
| 1 | c | Water |
| 6 | Oranges; peeled, sectioned | |
| 1/2 | Red onion; thinly sliced | |
| 1/3 | c | Cilantro; chopped |
| 2 1/2 | tb | Olive oil |
| 2 | tb | White vinegar |
| Salt and pepper |
INSTRUCTIONS
Bring cranberries, sugar and water to boil in saucepan and simmer 15 minutes until cranberries are cooked to thick sauce. Transfer to bowl to cool. When cooled, add oranges, onion, cilantro, olive oil, vinegar and salt and pepper to taste. Mix well. Chill until ready to serve. Yields 4 cups. Each 1/4-cup serving: 104 calories, 19 mg sodium, 0 cholesterol, 2 grams fat, 22 grams carbohydrates, 1 gram protein, 0.47 gram fiber Recipe Source: Los Angeles Times - 11-22-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Converted by MM_Buster v2.0l.
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