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Cranberry Sauce with Jalapeno Peppers

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.6105
Energy (kCal)478.5259
Carbohydrates (g)101.4307
Total fats (g)5.4587
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Rinse cranberries in cold water; drain. | 2. In a medium size saucepan mix water and sugar and bring to boil on medium-high heat; stir to dissolve. | 3. Add cranberries and Jalapeno peppers and return to boil. | 4. Reduce heat, cover and boil gently, for 10 minutes, stirring occasionally. | 5. Add lemon juice and sherry and stir well to blend. | 6. Remove from heat and let cool completely at room temperature. | 7. Refrigerate in a glass container with lid. | 8. Serve with turkey or chicken. | 9. CAUTION when handling the Jalapeno peppers. | 10. Wear plastic gloves, or wash hands thoroughly after handling, using any toothpaste. | 11. Then wash again with soap and water. | 12. You can also use a mixture of bleach and water to remove all pepper heat. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cranberry 12 ounces 156.4892 40.7212 1.5649 0.4423
    water 1 cup 0.0 0.0 0.0 0.0
    sugar 1 cup granulated 319.8 60.008 10.01 4.992
    jalapeno pepper 2 seeded diced - - - -
    lemon juice 2 teaspoons 2.2367 0.7015 0.0356 0.0244
    sherry wine 1/2 cup - - - -

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



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