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

Toasted pecans add a pleasing crunch to this fruity condiment. If you make it a few days ahead, leave out the nuts until just before serving so they'll remain crunchy. Leftovers are great on a turkey sandwich with horseradish or cream cheese.

Recipe by Cooking Light November 2002

Gallery

Karry Hosford

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes.

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  • Add sugars and cranberries. Cook over medium heat 10 minutes or until mixture is slightly thick and berries pop, stirring occasionally. Cool slightly. Stir in pecans. Cover and chill.

Nutrition Facts

128 calories; calories from fat 18%; fat 2.6g; saturated fat 0.2g; mono fat 1.4g; poly fat 0.8g; protein 1g; carbohydrates 27.4g; fiber 3g; cholesterol 0mg; iron 0.6mg; sodium 4mg; calcium 30mg.
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