If you're among the 24 percent of Americans who prefer homemade cranberry sauce, this recipe is for you. The compote works well alongside the Thanksgiving turkey, on a cheese plate or as a garnish for desserts.
Source: Parade Magazine, Nov 12, 2017
Bring 1 cup of water to a boil in a large saucepan. Remove from heat; stir in juice of 1 orange and 1 cup chopped dried figs. Let stand 15 minutes. Return pan to medium high heat. Add 1 cup of sugar and 1 cinnamon stick.; bring to a boil. Add 1 10 oz package of fresh or frozen cranberries. Reduce heat; simmer 10 minutes or until cranberries start to burst. Remove from heat; stir in 2 tbsp balsamic vinegar, zest of 1 orange and a pinch of salt. Cool completely; transfer to a jar. Refrigerate up to 3 weeks. Makes 3 cups.
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Serving Size: 1 Serving (35g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 1 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 2791.4mg | 96 % | |
Potassium 2.4mg | 0 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.3g | ||
Protein 0g | 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: 1
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