Recipe by Cooking Light September 1995

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

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Directions

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  • Heat oil in a medium saucepan over medium-high heat. Add shallots, rind, and sage; saute 5 minutes. Add juice and syrup; cook 2 minutes. Add cranberries; cook 2 minutes or until slightly thickened. Remove from heat; let cool to room temperature.

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Nutrition Facts

112 calories; calories from fat 19%; fat 2.4g; saturated fat 0.3g; mono fat 1.7g; poly fat 0.2g; protein 0.9g; carbohydrates 23.8g; fiber 0.5g; iron 0.6mg; sodium 5mg; calcium 32mg.
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