Raspberry-Walnut Cranberry Sauce

recipe

Yield:

Serves 16 (serving size: 1/4 cup)

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.

Note:

David Bonom,

November 2011
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