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.While the cranberries cook, seed and finely chop 1 jalapeño. Remove the sauce from heat. Stir in the jalapeño and cilantro. Serve warm or at room temperature.Make-Ahead Note: The sauce can be made up to 2 days in advance.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1851.35 Kcal (7751 kJ) | ||
| Calories from fat | 104.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.63g | 18% | |
|---|---|---|---|
| Cholesterol | 30.53mg | 10% | |
| Sodium | 26.01mg | 1% | |
| Potassium | 810.44mg | 17% | |
| Total Carbs | 443.61g | 148% | |
| Sugars | 390.4g | 1562% | |
| Dietary Fiber | 0.68g | 3% | |
| Protein | 3.01g | 6% | |
| Vitamin C | 350.1mg | 583% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.1mg | 1% | |
| Calcium | 85.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 196.41 Kcal (822 kJ) | ||
| Calories from fat | 11.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.23g | 18% | |
|---|---|---|---|
| Cholesterol | 3.24mg | 10% | |
| Sodium | 2.76mg | 1% | |
| Potassium | 85.98mg | 17% | |
| Total Carbs | 47.06g | 148% | |
| Sugars | 41.42g | 1562% | |
| Dietary Fiber | 0.07g | 3% | |
| Protein | 0.32g | 6% | |
| Vitamin C | 37.1mg | 583% | |
| Calcium | 9.1mg | 9% | |
* 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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