Try this Roasted Cranberry Sauce with Orange, Ancho, Pecans and Vanilla recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400 degrees.
With a potato peeler, remove zest from orange. Julienne the zest and set aside.
Squeeze orange juice into a small bowl; set aside.
Combine cranberries, sugar, cloves, cinnamon, vanilla bean and orange zest in a mixing bowl.
Line a rimmed baking sheet with parchment paper and spread cranberry mixture on top. Bake until cranberries pop and the mixture bubbles, about 12 minutes. Transfer hot cranberry mixture to a bowl, using a spatula to scrape off juices. Fold in orange juice, port, ancho paste and pecans. Season with salt to taste. Cover and refrigerate until ready to use.
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Serving Size: 1 cup (250g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 124 | ||
Calories from Fat: 33 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 121.4mg | 4 % | |
Potassium 299.5mg | 8 % | |
Total Carbohydrate 24.7g | 7 % | |
Dietary Fiber 11.8g | 47 % | |
Sugars, other 12.9g | ||
Protein 1.8g | 3 % | |
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: 124
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