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

If you don't have a double boiler, place a small saucepan or metal bowl over another saucepan filled with an inch or two of water. This sweet-tart spread will keep refrigerated up to a week.

Recipe by Cooking Light December 2005

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Recipe Summary

Yield:
1 cup (serving size: 1 tablespoon)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in the top of a double boiler, stirring well with a whisk. Cook over simmering water until thick (about 10 minutes), stirring constantly. Strain juice mixture through a fine sieve into a bowl; discard solids. Add butter, stirring well with a whisk. Cool completely.

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Nutrition Facts

56 calories; calories from fat 43%; fat 2.7g; saturated fat 1.3g; mono fat 0.9g; poly fat 0.2g; protein 0.8g; carbohydrates 7.4g; fiber 0.4g; cholesterol 57mg; iron 0.2mg; sodium 16mg; calcium 8mg.
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