A sweet and tart cranberry sauce
Bring water, sugar and ginger to a boil in a heavy sauce pan, stirring constantly; boil 5 minutes.
Add pear and lemon rind; return mixture to a boil and cook, stirring occasionally, 3 minutes.
Stir in cranberries. Reduce heat and simmer, without stirring, 3-5 minutes or until cranberries pop.
Remove from heat, cool.
Serve either warm, or cover and chill and serve chilled. (Can be chilled up to 2 days.)
Remove ginger before serving.
Stir in lemon juice just before serving.
*STORAGE NOTE: Can be frozen, or canned.
Works well not only hot, but cold. Can be served with a traditional Thanksgiving dinner, or over vanilla ice cream or cream scones.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (224g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 436 | ||
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 2.4mg | 0 % | |
Potassium 113.3mg | 3 % | |
Total Carbohydrate 113.2g | 33 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 109.6g | ||
Protein 0.4g | 1 % | |
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: 436
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