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Cranberry-Orange Sauce

Categories:
sauces

4 cups fresh or frozen cranberries
1 cup fresh orange juice
3/4 cup packed light brown sugar
1/2 cup water; plus 1 tablespoon
1/2 cup golden raisins
2 teaspoons cornstarch
1/2 cup chopped pecans
1 tablespoon freshly grated orange zest
1 teaspoon fresh lemon juice
1/4 teaspoon ground ginger

1. In a medium saucepan, combine cranberries, orange juice, brown sugar and 1/2 cup water. Bring to a boil over medium-high heat. Cook, stirring occasionally, until cranberries soften and start to pop, about 5 minutes.

2. Reduce heat to low, add raisins and simmer, stirring occasionally, until tender, about 10 minutes.

3. In a small bowl, combine cornstarch and remaining 1 tablespoon water. Slowly add to cranberry mixture, stirring constantly, until slightly thickened. Remove from heat and let cool slightly.

4. Stir pecans, orange zest, lemon juice and ginger into cranberry mixture. Let cool to room temperature, then refrigerate, covered, until cold. (The sauce will keep in the refrigerator for up to 3 days.)

MAKES 4 CUPS.

25 calories per tablespoon; 0 gram protein; 1 gram fat(0.1 gram saturated fat); 4 grams carbohydrate; 1 mg sodium; 0 mg cholesterol; 0 grams fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Contributor: Eating Well, November 1997

Yield: 64 servings

Preparation Time: 0:00




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