Directions:
- In a saucepan, over medium heat, melt the butter. Add the ginger and cook, stirring, for 2 minutes. Stir in the cranberries, sugar, orange juice, and preserves. Cook, stirring occasionally, until the cranberries burst and the sauce thickens, about 20 minutes. Transfer to a bowl and serve warm.Make-Ahead Note: The sauce can be made up to 2 days in advance. Cover and keep refrigerated until ready to reheat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1847.17 Kcal (7734 kJ) | ||
| Calories from fat | 104.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.62g | 18% | |
|---|---|---|---|
| Cholesterol | 30.53mg | 10% | |
| Sodium | 25.36mg | 1% | |
| Potassium | 773.11mg | 16% | |
| Total Carbs | 442.61g | 148% | |
| Sugars | 389.84g | 1559% | |
| Dietary Fiber | 0.24g | 1% | |
| Protein | 2.86g | 6% | |
| Vitamin C | 333.3mg | 555% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.1mg | 1% | |
| Calcium | 83.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 199.03 Kcal (833 kJ) | ||
| Calories from fat | 11.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.25g | 18% | |
|---|---|---|---|
| Cholesterol | 3.29mg | 10% | |
| Sodium | 2.73mg | 1% | |
| Potassium | 83.3mg | 16% | |
| Total Carbs | 47.69g | 148% | |
| Sugars | 42g | 1559% | |
| Dietary Fiber | 0.03g | 1% | |
| Protein | 0.31g | 6% | |
| Vitamin C | 35.9mg | 555% | |
| Calcium | 9mg | 8% | |
* 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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