Toasted Pecan Cranberry Sauce
Recipe: #15607
November 04, 2014
Categories: Walnut, Cranberry, One-Pot Meal, Christmas Sunday Dinner, Thanksgiving, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, more
"I could never go through the holidays without this stuff, I could eat it just with a spoon! Make sure to double amounts!"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (172.1 g)
- Calories 208.8
- Total Fat - 6.7 g
- Saturated Fat - 0.6 g
- Cholesterol - 0 mg
- Sodium - 3.1 mg
- Total Carbohydrate - 38.5 g
- Dietary Fiber - 3.6 g
- Sugars - 31.9 g
- Protein - 1.4 g
- Calcium - 17.7 mg
- Iron - 0.5 mg
- Vitamin C - 33.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Toast the pecans in a small, dry skillet over medium heat for a few minutes – until starting to brown and are fragrant. Set aside to cool, and then roughly chop.
Step 2
In a large saucepan combine the cranberries, sugar, water, and orange juice. Bring to a boil over medium-high heat. Once cranberries begin to burst, reduce heat to low and simmer for about 15 minutes. Remove from heat, and stir in pecans and orange zest. Place into small serving bowl, cover with plastic wrap, and refrigerate until ready to use.
Tips
No special items needed.
0 Reviews
You'll Also Love
