Cranberry Sauce with Red Wine, Pomegranate Molasses, and Mediterranean Herbs
Stir sugar and wine in heavy deep medium saucepan over medium heat until sugar dissolves. Boil over medium-high heat until syrup is reduced to 3/4 cup, about 8 minutes. Add cranberries; boil until berries begin to pop, about 5 minutes. Stir in pomegranate molasses and basil. Cool completely. (Note: This can be made 1 week ahead.) Cover and chill.
Approximately four hours before serving, stir in chopped cilantro and sliced mint. Cover and chill.
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Serving Size: 1 Serving (136g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 233 | ||
Calories from Fat: 1 (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 5.6mg | 0 % | |
Potassium 199.7mg | 5 % | |
Total Carbohydrate 54.7g | 16 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 52g | ||
Protein 0.3g | 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: 233
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