lemon-cran­berry sauce

Yoga Journal - - Live Well -

SERVES 10

Tart with a hint of sweet­ness and a twist of lemon, this home­made cran­berry sauce can be made en­tirely in ad­vance. MAKE AHEAD Pre­pare up to 5 days ahead. Gar­nish just be­fore serv­ing. 1 lemon 2½ cups fresh or frozen cran­ber­ries ¾ cup whole cane sugar (such as Su­canat) ¼ tsp sea salt

1 Us­ing a veg­etable peeler, re­move zest from half of lemon. (Re­move yel­low part only, avoid­ing white pith.) Cut peel cross­wise into thin slices. Save re­main­ing lemon for an­other use.

2 Re­serve ½ tsp lemon peel. In a saucepan over medium heat, com­bine re­main­ing lemon peel, cran­ber­ries, sugar, salt, and ¾ cup wa­ter. Bring to a boil; re­duce to a sim­mer, stir­ring oc­ca­sion­ally, un­til most cran­ber­ries burst, about 10 min­utes. Trans­fer to a re­seal­able con­tainer or serv­ing dish to cool. Chill in the re­frig­er­a­tor. Serve gar­nished with re­served ½ tsp lemon peel. NU­TRI­TIONAL INFO 73 calo­ries per serv­ing (3 tbsp), 0 g fat, 18 g carbs, 1 g fiber, 16 g pro­tein, 57 mg sodium

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