Rating: 4 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 1
Recipe by Cooking Light November 1996

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HOWARD L. PUCKETT

Recipe Summary

Yield:
8 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes, covered, in a 2-quart casserole dish; microwave at HIGH for 10 minutes or until tender. Combine sugar, margarine, orange juice, and salt in a 2-cup glass measure. Microwave at HIGH 3 minutes, stirring every minute. Add sugar mixture and cranberry sauce to potatoes; toss gently. Microwave at HIGH 10 minutes or until heated through, basting with sauce twice during cooking. Garnish with orange rind, if desired.

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Nutrition Facts

292 calories; calories from fat 10%; fat 3.4g; saturated fat 0.7g; mono fat 1.3g; poly fat 1.1g; protein 2.9g; carbohydrates 64g; fiber 5.2g; cholesterol 0mg; iron 1.2mg; sodium 215mg; calcium 48mg.
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