Cranberry Sauce with Dried Apricots and Cardamom
by Murcom
Bon Appetit Nov 2002
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INGREDIENTS
INSTRUCTIONS
Coarsely crush cardamom in mortar and pestle, discard skins.
Bring next 5 ingredients and cardamom to a boil over med heat, stirring till sugar is dissolved. Add apricots, cook 2 minutes. Add cranberries and cook till they pop, stirring occasionally (about 9 minutes). Transfer to bowl, mix in lemon peel. Cover and refrigerate overnight. Can be made 2 weeks in advance.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (77g) | ||
| Recipe Makes: 14 Servings | ||
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| Calories: 154 | ||
| Calories from Fat: 1 (1%) | ||
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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 5.1mg | 0 % | |
| Potassium 178.5mg | 5 % | |
| Total Carbohydrate 40.3g | 12 % | |
| Dietary Fiber 2.1g | 8 % | |
| Sugars, other 38.2g | ||
| Protein 0.6g | 1 % | |
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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. |
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Calories per serving: 154
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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