Raspberry-Walnut Cranberry Sauce

recipe

Yield:

Serves 16 (serving size: 1/4 cup)
Total time: 15 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 15 Minutes
Total: 15 Minutes

Nutritional Information

Calories 112
Fat 3.3 g
Satfat 0.3 g
Sodium 1 mg

Ingredients

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

Preparation

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.

David Bonom,

Cooking Light

November 2011
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