Try this Whole-Berry Cranberry Sauce recipe, or contribute your own.
Suggest a better descriptionWash cranberries and pat dry. In a 2-quart saucepan combine sugar, water, orange rind and juice. Cook, stirring over medium heat, until sugar dissolves. Add cranberries to sugar syrup, bring to a boil, and cook until cranberry skins start to break or pop, about 1 minute. Remove cranberries from the heat and pour into a 3-cup bowl or storage jars with lids, to cool. Sauce can be stored, covered, in the refrigerator for up to 10 days, or placed in airtight jars in the freezer for up to 3 months. (Leave 1/2-inch space between sauce and jar lid.) Posted by Stephen Ceideberg; December 13 1991. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Serving Size: 1 Serving (1088g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2478 | ||
Calories from Fat: 4 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 11.2mg | 0 % | |
Potassium 302.6mg | 8 % | |
Total Carbohydrate 641.4g | 189 % | |
Dietary Fiber 15.6g | 63 % | |
Sugars, other 625.7g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2478
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