Directions:
- In a saucepan over medium-high heat, combine the stock, wine and orange juice. Bring to a boil and add the dates and prunes. Allow fruit to partially dissolve.
- Reduce heat, add mace, cinnamon, ginger, sugar and vinegar. Cook for another 5 minutes; remove from heat and allow to cool. Puree in a blender or food processor until smooth.
- Pour over duck while roasting or serve on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 441.86 Kcal (1850 kJ) | ||
| Calories from fat | 7.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.85g | 1% | |
|---|---|---|---|
| Cholesterol | 2.4mg | 1% | |
| Sodium | 140.22mg | 6% | |
| Potassium | 1293.02mg | 28% | |
| Total Carbs | 101.57g | 34% | |
| Sugars | 69.56g | 278% | |
| Dietary Fiber | 5.79g | 23% | |
| Protein | 5.55g | 11% | |
| Vitamin C | 24.7mg | 41% | |
| Iron | 3.3mg | 18% | |
| Calcium | 68.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 143.78 Kcal (602 kJ) | ||
| Calories from fat | 2.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.28g | 1% | |
|---|---|---|---|
| Cholesterol | 0.78mg | 1% | |
| Sodium | 45.63mg | 6% | |
| Potassium | 420.75mg | 28% | |
| Total Carbs | 33.05g | 34% | |
| Sugars | 22.64g | 278% | |
| Dietary Fiber | 1.88g | 23% | |
| Protein | 1.8g | 11% | |
| Vitamin C | 8mg | 41% | |
| Iron | 1.1mg | 18% | |
| Calcium | 22.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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