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Name: Spiced Cranberry Sauce with Honey
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/2 ts Kosher salt; 1 ts Minced peeled fresh ginger; 3/4 ts Ground coriander; 1 Bag; (12 oz) fresh or frozen; 1 Cinnamon; 1 tb Grated orange peel; or zest; 1 3/4 c Cranberry juice cocktail.;; 1/8 ts Cayenne pepper; 1/2 ts Black Pepper ground; 2 Cloves; 3/4 c Honey; 1 Bay leaf

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INGREDIENTS

1/2 ts Kosher salt
1 ts Minced peeled fresh ginger
3/4 ts Ground coriander
1 Bag; (12 oz) fresh or frozen
1 Cinnamon
1 tb Grated orange peel; or zest
1 3/4 c Cranberry juice cocktail.;
1/8 ts Cayenne pepper
1/2 ts Black Pepper ; ground
2 Cloves
3/4 c Honey
1 Bay leaf

Servings

INSTRUCTIONS

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" on Nov 23, 1998,

NOTES

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Spiced Cranberry Sauce with Honey

1/2 ts Kosher salt
1 ts Minced peeled fresh ginger
3/4 ts Ground coriander
1 Bag; (12 oz) fresh or frozen
1 Cinnamon
1 tb Grated orange peel; or zest
1 3/4 c Cranberry juice cocktail.;
1/8 ts Cayenne pepper
1/2 ts Black Pepper ground
2 Cloves
3/4 c Honey
1 Bay leaf

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" <glo@netkonnect.net> on  Nov 23, 1998,

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Nutrition

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Serving Size: 1 Serving (150g)
Recipe Makes: 1 servings

Calories: 449
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 %
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: 449

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