Adapted from the November 2008 Southern Living called Grandma Erma's Spirited Cranberry Sauce, by Mary Allen Perry. I revised slightly to reduce sugar and added chopped. Diced apples. The recipe printed was a little confusing when adding water since it was not listed as an ingredient, so here is the adapted version I tested and posted.
Blend sugar, port and the 1/4 cup water and add to a stovetop saucepan. Add cranberries and bring to a boil cooking over a medium-high heat. Stir often until cranberry skins begin to split. Remove from stove and allow to cool for 15 minutes.
Pulse the cranberry port mixture into a food processor and pulse until almost pureed. Then, add orange liqueur and stir until incorporated. Place in a serving bowl, cover and chill for at least 4 hours before serving. (Can be made at least 2 days before dinner party)
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Serving Size: 1 Serving (85g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 122 | ||
Calories from Fat: 0 (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 2.4mg | 0 % | |
Potassium 47.8mg | 1 % | |
Total Carbohydrate 24.7g | 7 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 23.2g | ||
Protein 0.2g | 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: 122
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