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

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

Recipe by Cooking Light November 2009

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Credit: Ellen Silverman; Styling: Toni Brogan

Recipe Summary test

Yield:
4 cups (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

96 calories; fat 2.5g; saturated fat 0.2g; mono fat 0.3g; poly fat 1.8g; protein 0.8g; carbohydrates 19.2g; fiber 1.4g; iron 0.2mg; sodium 1mg; calcium 9mg.
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