Maturing, I was never ever a huge fan of this vacation classic. Tart and bumpy, Cranberry Sauce simply didn’t agree my over-sugared palate. I found out to like it when among my cousins utilized it as a sauce for her turkey in lieu of gravy. Since, I have actually enjoyed utilizing fruits as a marinade or glaze for poultry and pork, and this Cranberry Sauce makes a terrific one. However it likewise shines well by itself for those of you who choose to consume it by itself! Fall spices and an assisting of orange juice complete the robust taste of cranberries with honey contributed to taste.
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Portions: 4 portions
Calories: 230 kcal Carbohydrates: 52 g Protein: 1 g Fat: 0.3 g Hydrogenated Fat: 0.05 g Polyunsaturated Fat: 0.1 g Monounsaturated Fat: 0.04 g Salt: 2 mg Potassium: 183 mg Fiber: 9 g Sugar: 31 g Vitamin A: 150 IU Vitamin C: 899 mg Calcium: 10 mg Iron: 0.4 mg
Integrate the cranberries and orange juice in a pot over medium heat and give a sluggish boil.
Include the staying components and stir to integrate. Continue cooking over medium-low up until the cranberries pop open and soften.