A Thanksgiving tradition for over 30 years at our house.
Rinse the cranberries and the orange.
Cut the orange into eighths, remove any seeds.
Process the orange pieces and the cranberries in a food processor briefly - long enough to grind the orange rind but not so long that the cranberries become soup.
Remove from food processor and stir in the sugar and the jelly if desired. If omitting the jelly you may want to increase the sugar to your taste.
Refrigerate.
Flavors best if made a day ahead.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (156g) | ||
Recipe Makes: Servings | ||
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Calories: 316 | ||
Calories from Fat: 2 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.8mg | 0 % | |
Potassium 274.7mg | 7 % | |
Total Carbohydrate 28.3g | 8 % | |
Dietary Fiber 7.4g | 29 % | |
Sugars, other 20.9g | ||
Protein 1.1g | 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: 316
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