Sweet, savory and tart, this sauce is a natural complement to roasted pork or chicken.

Marie Simmons
Source: EatingWell Magazine, April/May 2005

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Recipe Summary

total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine apple, rhubarb, onion, apple juice, cranberries, honey and ginger in a medium saucepan. Cover and cook over medium heat, stirring occasionally, until the rhubarb is soft and the apple is tender but not mushy, 10 to 12 minutes. Remove from the heat and let stand for 5 minutes. Stir in vinegar. Remove the ginger; serve the sauce warm, at room temperature or chilled.

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Tips

Make Ahead Tip: Cover and refrigerate for up to 5 days or freeze for up to 1 month. To reheat, microwave on High for about 2 minutes or warm in a saucepan over low heat.

Nutrition Facts

77 calories; protein 0.8g 2% DV; carbohydrates 19.9g 6% DV; dietary fiber 2.3g 9% DV; sugars 15.2g; fat 0.2g; saturated fat 0.1g; cholesterolmg; vitamin a iu 66.6IU 1% DV; vitamin c 7.9mg 13% DV; folate 6.3mcg 2% DV; calcium 60mg 6% DV; iron 0.3mg 2% DV; magnesium 11.9mg 4% DV; potassium 277.1mg 8% DV; sodium 4.9mg; thiaminmg 4% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/30/2011
Not a bad recipe but pretty soupy and needed a little more sweetness. Hoping it will be better cold. Read More