Peel 1 orange and cut the zest (orange part only) into a very fine julienne, as thin as possible; set aside. Squeeze both oranges for juice; set aside.
Combine sugar and lemon juice in a small saute pan. Heat up slowly and continue cooking until the sugar begins to caramelize. If necessary, wash down the sides of the pan by brushing with a little water to keep the sugar from burning.
When the sugar is caramel colored, add the julienned ginger and orange zest. Cook for about 1 minute, then add the cranberries, orange juice and pepper. Continue to cook on medium-high heat, stirring frequently, for about 5 minutes or until the cranberries are slightly broken but not mushy (frozen cranberries will take about 7 minutes). Remove from the heat and let cool.
Makes 3 cups.
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|Serving Size: 1 Recipe (755g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 7 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 55818.9mg||1925 %|
|Potassium 797.8mg||21 %|
|Total Carbohydrate 73.4g||22 %|
|Dietary Fiber 22g||88 %|
|Sugars, other 51.4g|
|Protein 3.9g||6 %|
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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: 284
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