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

Martha Condra
Recipe by Cooking Light December 2006

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Recipe Summary

Yield:
1 1/4 cups (serving size: 2 1/2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

78 calories; calories from fat 10%; fat 0.9g; saturated fat 0.6g; protein 0.1g; carbohydrates 18.2g; fiber 0.3g; cholesterol 3mg; sodium 9mg; calcium 2mg.
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