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

Try this tangy condiment with roast turkey, pork, or chicken, or on breakfast toast.

Lia Huber
Recipe by Cooking Light November 2006

Gallery

Credit: Randy Mayor

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a medium saucepan over medium heat. Add shallots and ginger; cook 5 minutes or until golden, stirring occasionally. Add juice, scraping pan to loosen browned bits. Add cranberries and remaining ingredients. Reduce heat; simmer 15 minutes or until slightly thickened. Cover and chill 2 hours.

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Nutrition Facts

102 calories; calories from fat 7%; fat 0.8g; saturated fat 0.1g; mono fat 0.6g; poly fat 0.1g; protein 0.6g; carbohydrates 24.1g; fiber 1.6g; iron 0.3mg; sodium 81mg; calcium 10mg.
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