A zesty and refreshing alternative to cooked cranberry sauce. Both clementines and cranberries are loaded with antioxidants, including vitamin C. Recipe by Trina Kaufman.
Recipe Ingredient Details:
1 (2-inch) piece ginger, peeled
3 clementines, unpeeled, stems removed
2 cups fresh cranberries
3 tablespoons honey (or to taste)
Halve ginger and place in food processor; run until finely minced. Cut each clementine in half crosswise; remove any seeds. Place in food processor, peel and all, with cranberries and honey; process until smooth, scraping down sides as needed.
Recipe Additional Notes:
PER SERVING (2 tablespoons): 29 cal, 0g fat (0g mono, 0g poly, 0g sat), 0mg chol, 0g protein, 8g carb, 1g fiber, 0mg sodium
Wed, 2012-11-14 15:23