Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2
Recipe by Cooking Light November 1997

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Carefully remove rind from orange using a vegetable peeler, making sure not to get any of the white pithy part of the rind. Combine orange rind, port, bay leaf, and cloves in a medium saucepan. Bring to a simmer over medium heat; cook 20 minutes or until reduced to 1 cup. Strain mixture through a sieve over a bowl; discard solids. Return mixture to saucepan; stir in sugar. Add cranberries; cook over medium heat 10 minutes or until cranberries pop, stirring occasionally. Spoon into a bowl; cool.

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Nutrition Facts

72 calories; calories from fat 1%; fat 0.1g; mono fat 0.1g; protein 0.3g; carbohydrates 18.7g; fiber 0.5g; iron 0.3mg; sodium 5mg; calcium 8mg.
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