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Cranberry Infused Sauce

Nutrition Facts Canadian

Nutrition Facts Canadian
Valeur Nutritive
1 portion 50g Total Servings: 18
% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories
50
Fat / Lipides
0 g
0%
Saturated / Saturé
0 g
0%
+ Trans / Trans
0g
Cholesterol / Cholestérol
0mg
0%
Sodium / Sodium
0.400000mg
0%
Carbohydrate / Glucides
10g
3%
Fibre / Fibres
0g
0%
Sugars / Sucres
12g
Protein / Protéines
0g
0%
Vitamin A / Vitamine A
15%
Vitamin C / Vitamine C
0%
Calcium / Calcium
0%
Iron / Fer
0%
Niacin / Niacine
2%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
2%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts U.S.
Per 1 portion 50g Total Servings: 18
Amount Per Serving
Calories
50
Calories from Fat
0
% Daily Value *
Total Fat
0 g
0%
Saturated Fat
0 g
0%
+ Trans
0g
Cholesterol
0mg
0%
Sodium
0.400000mg
0%
Total Carbohydrates
10g
3%
Fiber
0g
0%
Sugars
12g
Protein
0g
Vitamin A 0% • Vitamin C 15%
Calcium 0% • Iron 0%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 2%
* Based on a 2000 calorie diet


Prep time

15 mins
Cook time

25 mins
Total time

160 mins

Ingredients

2 cups cranberries - fresh or frozen (200 g)
¼ cup granulated sugar (50 g)
1 medium apple - peeled/cored/diced (124 g)
zest of 1 medium orange (6 g)
1 cup orange juice (248 g)
¾ cup water (177 g)
1 (7 g) package unflavoured gelatin - dissolved in ¼ cup water

Directions

  1. Combine all ingredients except gelatin in a medium pot (if using frozen cranberries omit ¾ cup water). Bring to a boil over medium-high heat.
  2. Reduce heat to medium-low and simmer for 20 minutes, stirring occasionally.
  3. Add gelatin mixture to cranberry mixture while stirring. Continue to simmer for 5 minutes, stirring continually.
  4. Remove from heat and place in a bowl to cool. Cover with plastic wrap.
  5. Refrigerate until set (2 - 4 hours).

 

Tips & Variations

  • Sauce can be stored in an air-tight container for 2 weeks in the refrigerator or 3 months in the freezer.