“This homemade sauce is super easy to make and you will steal bites of it for days out of the fridge; it's really delicious!” - by ellie may
Ingredients
Adjust Servings
Original recipe yields 4 cups
Directions
- Pour the cranberry-raspberry juice into a saucepan. Add the cranberries, maple syrup, and orange zest. Bring to a boil over medium-high heat, then reduce heat to low, cover, and cook until the cranberries pop, about 10 minutes.
- Remove from the heat, and stir in the chopped walnuts. Let cool for 30 minutes, then scrape into a serving bowl. Cover, and refrigerate overnight before serving.
Nutrition
Amount Per Serving (16 total)
- Calories
- 112 cal
- 6%
- Fat
- 4.8 g
- 7%
- Carbs
- 17.6 g
- 6%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"Heya Folks...this is my recipe (courtesy of Mary Schmidt over 10 years ago!) and 2 corrections are needed that were not mentioned. 1. As this concoction boils, I skim off any foam that forms on the t..." See moreop. 2. I add only the zest of 1 orange, not the flesh of the orange itself."
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