Cranberry-Raisin Sauce
Yield: 4 servings
1 c Orange juice; 1/8 ts Ground cloves;
1/2 c Fresh or frozen cranberries; 4 tb Raisins;
1 tb Cornstarch; Cinnamon stick;
Combine the juice and cranberries in a saucepan. Cook over medium
heat just until the berries pop. Add the remaining ingredients and
cook until the mixture is thick. Serve hot over baked ham (or with
turkey.)
1/4 cup - 41 calories, 1 fruit exchange 10 grams carbohydrate, 1 gram
protein, 0 fat 0 sodium, 127 potassium, 0 cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93
441 c Orange juice; 1/8 ts Ground cloves;
1/2 c Fresh or frozen cranberries; 4 tb Raisins;
1 tb Cornstarch; Cinnamon stick;
Combine the juice and cranberries in a saucepan. Cook over medium
heat just until the berries pop. Add the remaining ingredients and
cook until the mixture is thick. Serve hot over baked ham (or with
turkey.)
1/4 cup - 41 calories, 1 fruit exchange 10 grams carbohydrate, 1 gram
protein, 0 fat 0 sodium, 127 potassium, 0 cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93
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