Per 6 tbsp
Sodium 2mg
Potassium 58mg
Phosphorus 9mg
Protein 1g
Calcium 9mg
Magnesium 4mg
Recipe Information
Servings:5 servings
Serving Size: 6 tbsp
Course: Snack
Cuisine: American
Method: Mixing, Roasting
Diet Type: Kidney Friendly
Nutrients: Low Cal, Low Carb, Low Phosphorus, Low Potassium, Low Sodium
Ingredients
- 12 oz Cranberries
- 1/2 cup White Sugar
- 2 tbsp Olive Oil
- 1 Orange, zested
- 1 Lemon, zested
- 2 tbsp Ginger, candied, finely chopped
Nutrition Facts
Low Sodium Roasted Cranberry Sauce
Amount Per Serving (6 tbsp)
Calories 174
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 2mg0%
Potassium 58mg2%
Carbohydrates 32g11%
Fiber 4g17%
Sugar 26g29%
Protein 1g2%
Vitamin A 51IU1%
Vitamin B1 1mg67%
Vitamin B2 1mg59%
Vitamin B3 1mg5%
Vitamin B5 1mg10%
Vitamin B6 1mg50%
Vitamin C 14mg17%
Vitamin E 2mg13%
Vitamin K 7µg7%
Calcium 9mg1%
Copper 1mg50%
Iron 1mg6%
Manganese 1mg50%
Magnesium 4mg1%
Phosphorus 9mg1%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Heat oven to 350 degrees.
- Mix cranberries, sugar, oil, zest, and ginger in an 8″ sqaure baking dish.
- Bake uncovered, about 30 minutes.
- Transfer to a bowl and let sit at least on hour or make up to 3 days before to let flavors combine and to free up your oven for Thanksgiving.