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Cranberry, Apple, and Walnut Sauce

Photo: Ellen Silverman; Styling: Toni Brogan
Yield 4 cups (serving size: 1/4 cup)
Pair with roasts. Make up to 2 weeks ahead. Frozen cranberries also work.

Ingredients

  • 1 cup sugar
  • 3/4 cup fresh orange juice (about 3 oranges)
  • 1/2 cup white wine
  • 1 cinnamon stick
  • 2 cups diced peeled Granny Smith apple
  • 1 1/2 teaspoons minced peeled fresh ginger
  • 1/8 teaspoon ground red pepper
  • 1 (12-ounce) package fresh cranberries
  • 1 tablespoon grated orange rind
  • 1/2 cup coarsely chopped walnuts, toasted

Nutrition Information

  • calories 96
  • fat 2.5 g
  • satfat 0.2 g
  • monofat 0.3 g
  • polyfat 1.8 g
  • protein 0.8 g
  • carbohydrate 19.2 g
  • fiber 1.4 g
  • cholesterol 0.0 mg
  • iron 0.2 mg
  • sodium 1 mg
  • calcium 9 mg

How to Make It

  1. Combine first 4 ingredients in a large saucepan; bring to a boil. Cook 3 minutes or until sugar dissolves, stirring frequently. Stir in apple, ginger, pepper, and cranberries; bring to a boil. Reduce heat, and simmer 35 minutes or until sauce thickens. Remove from heat; stir in rind. Cool; stir in walnuts.