Cranberry Infused Sauce

Nutrition Facts Canadian

1 portion 50g Total Servings: 18

% Daily Value Amount

% valeur quotidienne Teneur

Calories / Calories

Fat / Lipides

0 g

Saturated / Saturé

0 g

+ Trans / Trans

Cholesterol / Cholestérol

0mg

Sodium / Sodium

0.400000mg

Carbohydrate / Glucides

10g

Fibre / Fibres

Sugars / Sucres

12g

Protein / Protéines

Vitamin A / Vitamine A

15%

Vitamin C / Vitamine C

Calcium / Calcium

Iron / Fer

Niacin / Niacine

Thiamine / Thiamine

Riboflavin / Riboflavine

Folate / Folate

* Based on a 2000 calorie diet

Nutrition Facts US

Per 1 portion 50g Total Servings: 18

Amount Per Serving

Calories

Calories from Fat

% Daily Value ^*

Total Fat

0 g

Saturated Fat

0 g

+ Trans

Cholesterol

0mg

Sodium

0.400000mg

Total Carbohydrates

10g

Fiber

Sugars

12g

Protein

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

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.
Reduce heat to medium-low and simmer for 20 minutes, stirring occasionally.
Add gelatin mixture to cranberry mixture while stirring. Continue to simmer for 5 minutes, stirring continually.
Remove from heat and place in a bowl to cool. Cover with plastic wrap.
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.