Raspberry-Walnut Cranberry Sauce

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Serves 16 (serving size: 1/4 cup)


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1 tablespoon canola oil
1/2 cup chopped onion
1 1/4 cups sugar
1/2 cup water
1/4 cup port wine
1/4 teaspoon ground ginger
1 (12-ounce) package fresh cranberries
2 teaspoons grated orange rind
1 cup fresh raspberries
1/2 cup coarsely chopped toasted walnuts


Hands-on: 15 Minutes
Total: 15 Minutes

1. Heat oil in a medium saucepan over medium-high heat. Add onion, and sauté for 4 minutes. Add sugar and the next 4 ingredients (through cranberries); bring to a boil. Reduce heat, and simmer for 8 minutes or until cranberries pop. Remove from heat, and stir in orange rind. Add raspberries and walnuts to cranberry sauce. Serve chilled or at room temperature.

Created date

October 2011

Nutritional Information

Calories 112
Fat 3.3 g
Satfat 0.3 g
Sodium 1 mg