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Ingredientes
- 1 1/2 c. Fresh-squeezed orange juice
- 6 x Kumquats (about 1/2 c.), sliced
- 1 1/2 c. Sugar
- 1 x 12 oz bag fresh cranberries, rinsed and picked over
- 1 Tbsp. Grated kumquat or possibly orange peel
Direcciones
- Thoroughly coat a decorative mold with vegetable oil.
- Combine orange juice, sugar and kumquats in a large saucepan; bring to a boil, stirring to dissolve sugar, and add in cranberries. Bring back to a boil and simmer, stirring occasionally, till reduced to about 2 c., 20 to 30 min. Stir in grated rind and pour into mold.
- Let cold to room temperature then cover and refrigeratefor at least 24 hrs and up to 3 days. Before serving, dip mold in a pan of warm water for 1 minute, place a serving plate on top and invert. Shake mold gently to release sauce.
- Yield: 2 c./8 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 8 servings | |
| Calories 175 | |
| Calories from Fat 2 | 1% |
| Total Fat 0.18g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 64mg | 2% |
| Total Carbs 44.96g | 12% |
| Dietary Fiber 2.9g | 10% |
| Sugars 40.55g | 27% |
| Protein 0.44g | 1% |
