From EatingWell: November/December 1996
A triple hit of cranberries makes a tart topping for lemon sorbet.
- 1 cup cranberry-juice cocktail
- 1 cup fresh cranberries
- 1/2 cup dried cranberries
- 1 tablespoon sugar
- 1 teaspoon lemon juice
- 1 pint lemon sorbet
- 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.
Per serving: 193 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 49 g carbohydrates; 0 g protein; 2 g fiber; 35 mg sodium; 34 mg potassium.
Nutrition Bonus: Vitamin C (51% daily value).
Carbohydrate Servings: 3
Exchanges: 3 other carbohydrate
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- Preparation/ Technique
- Type of Dish
- Sauce/Condiment, sweet
- Ease of Preparation
- Total Time
- 30 minutes or less
- November/December 1996