Make this a day ahead and serve chilled. In a non-reactive saucepan, combine the water, orange juice and sugar. Bring to a boil, stirring continuously. Add the cranberries and cook only for about minutes or until the skins of the berries pop. Remove pan from heat and add orange rind. Transfer mixture to a bowl and let cool to room temperature. Leftovers can be thinned with some liqueur and used as a hot sauce to spoon over frozen yogurt or pound cake. Yield: 3 to 4 cups Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Posted to MC-Recipe Digest V1 #347 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6765 From: firstname.lastname@example.org (Shermeyer-Gail) Date: Fri, 20 Dec 1996 17:35:10 -0500
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|Serving Size: 1 Serving (807g)|
|Recipe Makes: 1|
|Calories from Fat: 5 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 6mg||0 %|
|Potassium 462.5mg||12 %|
|Total Carbohydrate 492g||145 %|
|Dietary Fiber 11.3g||45 %|
|Sugars, other 480.7g|
|Protein 1.8g||3 %|
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Calories per serving: 1907
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