Combine 1-1/2 c cranberry juice cocktail, honey, orange peel and juice in heavy medium saucepan. Briong mixture to a simmer over medium heat, stirring until honey dissolves. Simmer four to five minutes to blend flavors. Add cinnamon stick, bay leaf, ginger, coriander, salt, black pepper, cloves and cayenne pepper, simmer for another two minutes. Add cranberries and simmer until berries burst and sauce is thick, stirring occasionally, about 15 minutes. Remove from heat. Discard bay leaf; Mix in remaining 1/4 C cranberry juice cocktail. Refrigerate sauce until well chilled. You can prepare this dish three days ahead. Cover and keep refrigerated. Makes three cups. Posted to JEWISH-FOOD digest by "Gloria Whitman"
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|Serving Size: 1 Serving (150g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 29 (6%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 622.1mg||21 %|
|Potassium 278.1mg||7 %|
|Total Carbohydrate 117.8g||35 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 110.3g|
|Protein 1.7g||2 %|
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Calories per serving: 449
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