Try this Cranberry Sauce recipe, or contribute your own.
Suggest a better descriptionCombine sugar and water in large saucepan, stir to dissolve sugar. Heat to boiling; boil 5 min.Add cranberries; cook till skins pop, about 5 minutes. Chop orange in food processor. Add to cranberries during last 5 minutes. To mold, cook 10 minutes longer or til a drop jells on cold plate. Pour into 4 cup mold. Chill til firm. To can, Ladle hot sauce into hot, clean pint jars, leaving 1/2 inch head space. Adjust lids. Process in boiling water bath 5 minutes. (Start timing when water returns to boiling. Recipe by: Soozs Posted to recipelu-digest Volume 01 Number 313 by James and Susan Kirkland
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Serving Size: 1 Serving (1885g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4850 | ||
Calories from Fat: 5 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 16.1mg | 1 % | |
Potassium 407.2mg | 11 % | |
Total Carbohydrate 1254.4g | 369 % | |
Dietary Fiber 20.6g | 82 % | |
Sugars, other 1233.8g | ||
Protein 1.7g | 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: 4850
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