Whole Cranberry Sauce With Pecans Recipe
Servings: 6
Ingredients
- 4 c. fresh cranberries (about 1 lb.)
- 1 c. dry apricots, minced
- 3/4 c. sugar
- 1/2 c. cranberry juice cocktail
- 1/2 c. fresh squeezed orange juice
- 1/2 c. packed brown sugar
- 3/4 c. pecan halves, lightly toasted
Directions
- In a large saucepan, combine cranberries, apricots, sugar, cranberry juice, orange juice and brown sugar. Cook over medium heat, stirring occasionally for 25 to 30 min or possibly till sauce is thickened to desired consistency. Remove from heat; cold.
- Stir in pecans. Transfer sauce to airtight container. Cover. Store in refrigerator. To serve, bring sauce to room temperature. (May be stored in refrigerator up to two weeks.) Yields: About 4 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 188g | |
| Recipe makes 6 servings | |
| Calories 282 | |
| Calories from Fat 46 | 16% |
| Total Fat 5.45g | 7% |
| Saturated Fat 0.47g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 222mg | 6% |
| Total Carbs 60.42g | 16% |
| Dietary Fiber 4.5g | 15% |
| Sugars 52.41g | 35% |
| Protein 1.45g | 2% |
