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

Source: EatingWell Magazine, April/May 2005


Recipe Summary test

25 mins


Ingredient Checklist


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.



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

1/2 cup
77 calories; protein 0.8g; carbohydrates 19.9g; dietary fiber 2.3g; sugars 15.2g; fat 0.2g; saturated fat 0.1g; vitamin a iu 66.6IU; vitamin c 7.9mg; folate 6.3mcg; calcium 60mg; iron 0.3mg; magnesium 11.9mg; potassium 277.1mg; sodium 4.9mg.

1 fruit