
A sauce to be served with various ice creams and cakes.
1 cup | cranberries, fresh or frozen | 100 g | |
1/4 cup | water | 65 mL | |
1/4 cup | sugar | 55 g | |
1 tsp | cornstarch | 3 g |
In a saucepan, stir together the cranberries, water, and sugar. Bring to a boil, with constant stirring. When the sugar is fully dissolved, add the cornstarch through a sieve, in order to avoid lumps. Reduce the heat to 'low' and continue to cook 6-7 min until the berries burst. Chill 1 h in the refrigerator before serving.
The sauce keeps 7 days in the refrigerator or up to 3 months in the freezer.
per 1 serving (60 g)
Amount % Daily Value |
Calories 70 |
Fat 0 g 0 % |
Saturated
0 g
0 % |
Cholesterol 0 mg |
Sodium 0 mg 0 % |
Carbohydrate 17 g 6 % |
Fibre 1 g 5 % |
Sugars 15 g |
Net Carbs 16 g |
Protein 0 g |
Vitamin A 0 % |
Vitamin C 6 % |
Calcium 0 % |
Iron 0 % |
Food Group | Exchanges |
---|---|
Starches | 0 |
Fruits | 0 |
Other Foods | 1 |