Photo: K8
Estimated Nutrition (whole recipe, rough)
164
Calories
2g
Protein
1g
Fat
41g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cranberry | 1 cup raw (100g) | 46 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 12-oz. can whole-berry cranberry sauce
- 2 tablespoons finely chopped white onion
- 1 jalapeno chile, seeded and finely chopped *
- 1 tablespoon lime juice
- 2 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Directions
1
In a medium bowl combine all ingredients well. Refrigerate, covered, up to three weeks. Serve at room temperature.
2
Makes about 1 1/2 cups. Serving size about 1 tablespoon.
3
When handling hot peppers, wear rubber gloves to protect skin.
Recipe sourced from
fandom