Try this Fresh Cranberry Compote recipe, or contribute your own.
Suggest a better descriptionIn a non reactive, non-stick saucepan, over medium, combine the cranberries, zest, 1/2 cup sugar, water, salt, and cinnamon. Bring the mixture to a boil and cook for 10 minutes. Dissolve 1 tablespoon cornstarch in the orange juice. Add the mixture to the cranberries and stir to blend. Simmer another 15 minutes until the mixture is thick. Remove from the heat and cool completely. Cover and refrigerate until chilled. Yield: 5 cups Recipe adapted from Emerils Creole Christmas Cookbook, by Emeril Lagasse with Marcelle Bienvenu, published by William Morrow, 1997 Recipe by: EMERIL LIVE SHOW #EMIB83
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Serving Size: 1 Serving (616g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1179 | ||
Calories from Fat: 1 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.3mg | 0 % | |
Potassium 72.7mg | 2 % | |
Total Carbohydrate 304.4g | 90 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 303.3g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1179
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