Cranberry Citrus Sauce

Serve this jewel-toned sauce with Buttermilk Pancakes or Whole Wheat Pancakes. It's also good glazed over angel food cake.

Yield: 1 1/4 cups (serving size: 2 1/2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 78
  • Calories from fat: 10%
  • Fat: 0.9g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.1g
  • Carbohydrate: 18.2g
  • Fiber: 0.3g
  • Cholesterol: 3mg
  • Iron: 0.0mg
  • Sodium: 9mg
  • Calcium: 2mg

Ingredients

  • 2/3 cup sugar
  • 1/4 cup water
  • 1/2 cup fresh cranberries
  • 2 tablespoons fresh orange juice
  • 2 teaspoons grated lime rind
  • 2 tablespoons fresh lime juice
  • 2 teaspoons butter

Preparation

  1. Combine sugar and 1/4 cup water in a small saucepan over medium-high heat; cook 2 minutes or until sugar dissolves, stirring constantly. Reduce heat; stir in cranberries, orange juice, rind, and lime juice. Cook 5 minutes or until mixture foams and cranberries pop. Remove from heat; stir in the butter.
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