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Serving(s) |
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2 cups (500 mL) |
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| General Category : Sauces -Gravies-Glazes |
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| Food Group : Fruits |
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| Preparation Method : Boil/Simmer |
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| Other Criteria : Thanksgiving |
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| A sweet-tart fruit accompaniment made from seasonal cranberries or partridgeberries is a must for the Thanksgiving table, and this recipe is pure fruit with no added flavours. |
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Ingredients
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4 cups (1 L) partridgeberries or cranberries (1 lb/500 g) |
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1 cup (250 mL) granulated sugar |
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Pinch salt |
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Preparation
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In saucepan over medium heat, stir together berries, sugar, salt and 2 tbsp (30 mL) water until sugar is melted, about 5 minutes. Simmer until sauce is thick enough to coat spoon thickly, about 10 minutes. Let cool. If cooled sauce is too thick, stir in boiling water, 1 tsp (5 mL) at a time, until desired thickness.
Makes about 2 cups (500 mL).
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Nutritional information
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Per 2 tbsp (30 mL) serving: about 60 cal, 0 g pro, 0 g total fat (0 g sat. fat), 15 g carb, 1 g fibre, 0 mg chol, 0 mg sodium. % RDI: 1% iron, 3% vit C.
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Source
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Homemakers Magazine: October 2005
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