Cherry-Cranberry SauceLisa Hubbard
This sweet-tart relish has 7 fewer grams of sugar than the canned kind, and it supplies disease-fighting antioxidants.
Recipe information
Yield
Makes 8 servings
Ingredients
1 tablespoon unsalted butter
1 piece ginger (about 1 inch), peeled
1/2 teaspoon cinnamon
1/4 cup amaretto
1 bag (15 ounces) frozen or fresh cranberries
1 bag (10 ounces) frozen cherries
1/4 cup sugar
Preparation
Heat butter in a medium saucepan over medium-high heat. Cook ginger and cinnamon until ginger becomes fragrant, 1 to 2 minutes. Carefully add amaretto and cook until liquid thickens and reduces by half, about 1 minute. Add cranberries, cherries, sugar and 1/2 cup water. Cover and bring to a boil. Reduce heat to low and simmer until cranberries break apart and sauce thickens, 20 to 25 minutes. Remove from heat and cool to room temperature. Transfer to an airtight container and refrigerate for up to 1 week.
Nutrition Per Serving
Per serving: 106 calories
2 g fat
1 g saturated
20 g carbohydrates
3 g fiber
1 g protein
#### Nutritional analysis provided by Self
