Directions:
- Heat oil in a medium pot over medium high heat. Add garlic, onion, salt and pepper and cook, stirring occasionally, until deep golden brown, 12 to 15 minutes.
- Add sugar, tomato paste, mustard and cayenne and cook, stirring constantly until darkened and fragrant, 2 to 3 minutes. Stir in vinegar and cranberries and continue to cook, stirring often, until cranberries begin to pop, 3 to 4 minutes. Stir in broth, bring to a boil, reduce heat to medium low and simmer until thickened, about 10 minutes. Set aside to let cool slightly.
- Transfer contents of pot to a blender or food processor and purée until smooth. Transfer to a jar, seal tightly and refrigerate.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 151.46 Kcal (634 kJ) | ||
| Calories from fat | 43.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.83g | 7% | |
|---|---|---|---|
| Cholesterol | 0.37mg | 0% | |
| Sodium | 215.17mg | 9% | |
| Potassium | 168.05mg | 4% | |
| Total Carbs | 26.82g | 9% | |
| Sugars | 19.33g | 77% | |
| Dietary Fiber | 0.93g | 4% | |
| Protein | 1.25g | 2% | |
| Vitamin C | 16.1mg | 27% | |
| Iron | 0.7mg | 4% | |
| Calcium | 20.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 148.61 Kcal (622 kJ) | ||
| Calories from fat | 42.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.73g | 7% | |
|---|---|---|---|
| Cholesterol | 0.36mg | 0% | |
| Sodium | 211.11mg | 9% | |
| Potassium | 164.88mg | 4% | |
| Total Carbs | 26.32g | 9% | |
| Sugars | 18.97g | 77% | |
| Dietary Fiber | 0.91g | 4% | |
| Protein | 1.22g | 2% | |
| Vitamin C | 15.8mg | 27% | |
| Iron | 0.7mg | 4% | |
| Calcium | 20.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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