Try this Cranberry Ginger Sauce recipe, or contribute your own.
Suggest a better descriptionStir together all ingredients in a nonreactive 4- to 5-quart deep heavy pot and bring to a boil, stirring until sugar is dissolved. Boil sauce (adjust heat if sauce spits too much), stirring frequently, 10 minutes, or until slightly thickened. Cool about 30 minutes and chill at least 1 ½ hours. Sauce may be made 1 week ahead and chilled, covered. Makes about 4½ cups.
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Serving Size: 1 Serving (80g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 36 | ||
Calories from Fat: 1 (3%) | ||
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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 1716.4mg | 59 % | |
Potassium 119.6mg | 3 % | |
Total Carbohydrate 8.1g | 2 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 5.8g | ||
Protein 1.3g | 2 % | |
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: 36
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