Tuesday, February 9, 2010

Ginger Cranberry Sauce

Prep: 5 mins
Cook: 20 mins
Serves: 8

  • 2 tsp. vegetable oil
  • 1 shallot, minced
  • 2 Tbsp. minced fresh ginger
  • 12 oz. fresh cranberries
  • Zest and juice of 1 orange
  • 1 cup sugar
1.) In a large saucepan, warm oil over medium heat. Add shallot and cook, stirring, until soft, about 5 minutes. Add ginger and saute for 1 minute. Add cranberries, orange zest and juice, sugar and 3/4 cup water, stirring until sugar dissolves.

2.) Bring mixture to a boil, then reduce heat to low and simmer until sauce has thickened slightly and berries have popped, 10 to 12 minutes. Remove from heat and cool o room temperature before serving.

Per serving: 134 Cal., 1g Fat (0g Sat.), 0mg Chol., 2g Fiber, 0g Pro., 32g Carb., 1mg Sod.

Recipe via All You Magazine

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