A triple hit of cranberries makes a tart topping for lemon sorbet.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 1996


Ingredient Checklist


Instructions Checklist
  • Combine cranberry juice, fresh and dried cranberries and sugar in a saucepan. Bring to a boil over medium heat and cook, stirring, until the fresh cranberries start to pop and the sauce thickens slightly, 5 to 7 minutes. Remove from the heat and stir in lemon juice. Cool. Serve over lemon sorbet.


Nutrition Facts

193.6 calories; protein 0.1g; carbohydrates 49.3g 16% DV; exchange other carbs 3.5; dietary fiber 1.9g 8% DV; sugars 43.5g; fat 0.1g; saturated fatg; cholesterolmg; vitamin a iu 20.1IU; vitamin c 30.5mg 51% DV; folate 0.5mcg; calcium 4mg; iron 0.1mg 1% DV; magnesium 2.2mg 1% DV; potassium 34.5mg 1% DV; sodium 34.8mg 1% DV; thiaminmg.