Try this Ginger Cranberry Sauce recipe, or contribute your own.
Suggest a better description1. Combine all of the ingredients in a heavy saucepan. Cool over medium heat until the berries pop open, about 10 minutes. Remove from heat.
2. Skim foam off the surface with a metal spoon and discard. Cool to room temp. Refrigerate, covered, for up to 3 months.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 (351g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 672 | ||
Calories from Fat: 613 (91%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 68.1g | 91 % | |
Saturated Fat 39.7g | 199 % | |
Monounsaturated Fat 17.5g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 179.4mg | 55 % | |
Sodium 276.2mg | 10 % | |
Potassium 499.2mg | 13 % | |
Total Carbohydrate 11.4g | 3 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 10.8g | ||
Protein 7.2g | 10 % | |
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: 672
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.