Cooking the cranberries in a spiced syrup keeps them whole and gives the sauce a more interesting texture. A touch of salt balances the sweetness of this condiment.
- Portion size 500 servings
- Credits : Canadian Living Magazine: December 2003
MethodPeel rind (not including pith) off orange and cut into very thin strips (or use zester); set aside.
Squeeze orange juice into saucepan; add sugar, wine, cinnamon, star anise (if using), cloves, salt and cayenne. Bring to boil over medium heat; boil until syrupy and reduced to about 1/4 cup (50 mL), about 18 minutes.
Add cranberries and orange rind; simmer, stirring often, until cranberries are softened but still whole, about 8 minutes. Let cool. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
Nutritional facts Per 2 tbsp (25 mL) : about
- Sodium 1 mg
- Protein trace
- Calories 68.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 16 g
- Iron 1.0
- Folate 1.0
- Calcium 1.0
- Vitamin C 10.0