Cherry Cranberry Sauce
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This recipe makes 1 servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL): about | - |
| cal | 29 |
| pro | 0 |
| total fat | 0 |
| 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 |
Dried cherries add a touch of sweetness. Look for cherry juice at health food stores and the organic section of supermarkets.
Ingredients
- 1/2 cup 100% cherry juice or cranberry juice
- 1/2 cup dried sour cherries
- 2 cups fresh cranberries or frozen cranberries
- 1/4 cup 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
- Keywords : Condiments/sauces; Cranberries; Cherries; Boil; Sugar;
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