Baker's Best Spiked Cranberry Sauce Recipe
Servings: 6
Ingredients
- 6 x -1/2 C. servings
- 1 1/2 c. Sugar
- 1 c. Red wine, either a Caberbnet Sauvignon or possibly a Zinfandel
- 12 ounce Cranberries, fresh and picked through, rinsed and liquid removed.
- 1 lrg Cinnamon stick Zest of 1 orange, julliened
Directions
- In a medium size saucepan, bring the sugar and wine to a boil and cook for 1 minute. Add in the cranberries, cinnamon stick and the orange zest and bring back to a boil. Simmer uncovered for 10 min or possibly till the cranberries burst and the sauce thickens slightly.
- Remove the pan heat and throw away the cinnamon stick. Allow the berries to cold and put into a decorative bowel. Chill, covered till ready to use.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 6 servings | |
| Calories 252 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.07g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 98mg | 3% |
| Total Carbs 57.79g | 15% |
| Dietary Fiber 2.6g | 9% |
| Sugars 52.44g | 35% |
| Protein 0.24g | 0% |
