Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

Be sure you grate the rind before juicing the oranges.

Laura Martin
Recipe by Cooking Light November 2006

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Recipe Summary

Yield:
14 servings (serving size: about 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a large saucepan; bring to a boil. Cook 7 minutes or until cranberries begin to pop, stirring occasionally. Stir in chipotle and remaining ingredients. Reduce heat, and cook for 20 minutes or until mixture is thick, stirring occasionally. Chill.

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Nutrition Facts

95 calories; calories from fat 1%; fat 0.1g; saturated fat 0g; mono fat 0g; poly fat 0.1g; protein 0.2g; carbohydrates 24.5g; fiber 2.4g; cholesterol 0mg; iron 0.2mg; sodium 55mg; calcium 6mg.
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