| 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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