Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Syrup | 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 Teaspoon butter
- ¼ Cup slivered almonds
- 12 Ounce jar cherry preserves
- 2 Tablespoons white corn syrup
- ¼ Cup red wine vinegar
- ¼ Teaspoon salt
- ¼ Teaspoon cinnamon
- ¼ Teaspoon nutmeg
- ¼ Teaspoon cloves
Directions
In a pie plate, place butter and almonds
Microwave on high for 5 minutes, stirring every 2 minutes until toasted.
Set aside.
In a 1½ quart casserole, stir together preserves, corn syrup, vinegar, salt,cinnamon, nutmeg and cloves
Cover and microwave on high for 7 minutes, stirring well after 4 minutes.
Stir in toasted almonds just before glazing.
Category:Cathy's Recipes
Category:Microwave Recipes
Category:Sauce Recipes
Category:Cherry Recipes
Category:Almond Recipes