Cranberry, Apple, and Walnut Sauce

Photo: Ellen Silverman; Styling: Toni Brogan

Pair with roasts. Make up to 2 weeks ahead. Frozen cranberries also work.

Yield: 4 cups (serving size: 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 96
  • Fat: 2.5g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 1.8g
  • Protein: 0.8g
  • Carbohydrate: 19.2g
  • Fiber: 1.4g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 1mg
  • Calcium: 9mg

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

Preparation

  1. 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.
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