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Cranberry Ginger Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.2045
Energy (kCal)903.3915
Carbohydrates (g)231.8806
Total fats (g)0.8335
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine everything except crystalized ginger in a small to medium saucepan, bring to a boil, and cook over medium heat about 20 minutes, or until the berries pop and the liquid is reduced by about one third. Add the crystalized ginger now. | 2. You can leave the sauce as is or puree some or all of it in a blender for a thicker sauce. | 3. Cool to room temperature, then adjust the corn syrup to taste and chill until cold. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cranberry 1 cup 50.6 13.167 0.506 0.14300000000000002
    cranberry juice concentrate 1 cup defrosted frozen 583.1915 149.2796 0.1451 0.0
    orange juice 1/2 cup 55.8 12.895999999999999 0.868 0.248
    corn syrup 3 tablespoons 186.78 50.6814 0.0 0.132
    ginger 1 tablespoon grated 17.42 3.7242 0.467 0.2205
    ginger 2 tablespoons crystallized chopped 9.6 2.1324 0.2184 0.09

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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