Ingredients
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4 oranges
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⅔ cup packed dark brown sugar
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½ cup dry white wine
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2 4 inch sprigs fresh rosemary
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1 3 inch cinnamon stick
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¼ teaspoon freshly ground black pepper
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2 12 ounce bags fresh cranberries
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1 ½ cup dried tart cherries
Directions
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Finely shred peel from 1 orange; wrap in plastic wrap and chill until needed. Juice oranges to get 1 cup. In a large saucepan bring orange juice, brown sugar, wine, rosemary, cinnamon stick, and pepper to boiling, stirring until sugar dissolves. Discard rosemary.
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Add cranberries and cherries. Cook over medium heat until cherries are plump and cranberries burst, about 8 minutes. Reduce heat and simmer, uncovered, for 5 more minutes on low. Cool. Remove and discard cinnamon stick.
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Transfer to a storage container. Cover and chill up to 1 week. Let stand at room temperature about 1 hour and top with reserved orange peel before serving.
Nutrition Facts (per serving)
| 83 | Calories |
| 22g | Carbs |
| 1g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 20 | |
| Calories 83 | |
| % Daily Value * | |
| Sodium 5mg | 0% |
| Total Carbohydrate 22g | 8% |
| Total Sugars 16g | |
| Protein 1g | 2% |
| Vitamin C 11.3mg | 13% |
| Calcium 17mg | 1% |
| Iron 0.4mg | 2% |
| Potassium 118mg | 3% |
| Folate, total 4.3mcg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
