Cherry Cranberry Sauce
31 people added this to their Recipe Box
Dried cherries add a touch of sweetness. Look for cherry juice at health food stores and the organic section of supermarkets.
Servings: 20
Ingredients:
Cherry Cranberry Sauce
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 29 |
| pro | trace |
| total fat | trace |
| sat. fat | 0 g |
| carb | 7 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| vit A | 1% |
| vit C | 2% |
Suggested Recipes
-
1/2 cup (125 mL) 100% cherry or cranberry juice
1/2 cup (125 mL) dried sour cherries
2 cups (500 mL) fresh or frozen cranberries
1/4 cup (50 mL) granulated sugar
2 slices gingerroot
Preparation:
In saucepan, bring juice to boil; add cherries. Remove from heat, cover and let stand for 10 minutes. Add cranberries, sugar and ginger; bring to boil. Reduce heat and simmer until thickened, 10 minutes. Let cool. (Make-ahead: Refrigerate in airtight container for up to 5 days.)
Source
Canadian Living Magazine: October 2008
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