Cranberry Sauce - Panamanian Style
I'm a Gringa in Panama and can't get my hands on fresh cranberries during Thanksgiving. So instead of using the sauce straight out of the can, I do this to it.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1/2 cup orange juice
- 6 tablespoons lemon juice
- 2 cans cranberry sauce
- 4 tablespoons orange zest
- 6 tablespoons corn starch
- Carbohydrate 5.62571789570881 g
- Cholesterol 0 mg
- Fat 0.0262174332326473 g
- Fiber 0.317140472731388 g
- Protein 0.164129319450331 g
- Saturated Fat 0.00323913797980959 g
- Serving Size 1 1 Serving (30g)
- Sodium 0.583871309262479 mg
- Sugar 5.30857742297743 g
- Trans Fat 0.0123333333505577 g
- Calories 22 calories
Mix the cornstarch with 1/2 cup orange juice and set aside Pour the canned cranberry sauce into a pot and heat on medium-high. Mix in the lemon juice & orange zest & stir until the sauce isn't lumpy or shaped like a can anymore. Add the orange juice & corn starch, and stir until it thickens.
