Yuzu Cranberry Sauce Labneh Dip
1 step
Prep:5minCook:10min
if you want/need to make your labneh at home, start the night before you plan to serve. add whole milk to a strainer lined with a cheese cloth (or paper towel) over and bowl and rest in the fridge for up to 24 hours. you can make your cranberry sauce at least a day before you plan to serve, if you want. but this recipe calls for it fresh and doesn’t really need time to chill!
Updated at: Tue, 26 Dec 2023 11:46:39 GMT
Nutrition balance score
Unbalanced
Glycemic Index
55
Moderate
Glycemic Load
17
Moderate
Nutrition per serving
Calories152.4 kcal (8%)
Total Fat4.1 g (6%)
Carbs30.8 g (12%)
Sugars25.6 g (28%)
Protein1.3 g (3%)
Sodium16.4 mg (1%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
bring water, honey, orange juice, yuzu orange zest and a cinnamon stick to a boil. then, add cranberries. they should start to pop and deflate. simmer until the mixture gets thick. at this point, you can chill your sauce but i like mine warm! spread the labneh out onto a dish and pour cranberry sauce on top. add more orange zest and a cinnamon stick. i forgot to add pecans until after, but definitely add some on top. enjoy with crackers or fresh bread!
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