Orange Cranberry Sauce

Orange Cranberry Sauce

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Orange Cranberry Sauce
Orange Cranberry Sauce
Course Side Dishes
Servings
servings
Ingredients
Course Side Dishes
Servings
servings
Ingredients
Orange Cranberry Sauce
Instructions
  1. Rinse the cranberries (even if they are frozen) in a strainer with cool water, and remove any stems and bad or blemished berries.
  2. In a large saucepan, over medium heat, heat the water, juice and sugar to boiling stirring occasionally.
  3. Continue boiling 5 minutes longer to assure sugar is completely melted, stirring occasionally.  Add the cranberries.
  4. Heat back to boiling over medium heat; stirring occasionally.
  5. Put a lid on the saucepan and continue boiling about 5 minutes longer, still stirring occasionally, until you hear the cranberries begin to pop.
  6. Remove the saucepan from the heat, give it a good stir and allow to cool for about 20 minutes.
  7. Pour the cranberry sauce into a bowl or container and allow to completely cool before refrigerating.
Mandarin Orange Teriyaki Chicken Salad

Mandarin Orange Teriyaki Chicken Salad

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Mandarin Orange Teriyaki Chicken Salad
Half of a peeled Mandarin Orange on a white marble surface
Course Salads
Servings
servings
Ingredients
Course Salads
Servings
servings
Ingredients
Half of a peeled Mandarin Orange on a white marble surface
Instructions
  1. In a large zipper-topped plastic bag, combine chicken and teriyaki sauce; seal bag and turn to coat; refrigerate for 1 to 2 hours.
  2. Drain and discard marinade.
  3. Coat a large non-stick skillet with cooking spray; add chicken; cook and stir for 5 to 7 minutes or until no longer pink; transfer to a bowl; cover and refrigerate until chilled.
  4. In a large bowl, combine salad greens, frisee, chicken, oranges, carrot, almonds and green onion.
  5. In a jar with a tight-fitting lid, combine remaining ingredients; shake well and drizzle over the salad; toss gently to coat.
Recipe Notes

NUTRITION per serving: 299 Calories; 13g Fat; 25g Protein; 22g Carbohydrate; 5g Dietary Fiber; 49mg Cholesterol; 1066mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 Vegetable; 1/2 Fruit; 2 Fat. Points: 6

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