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In 2-quart glass jar with lid, combine raspberries, cranberries, sugar, lemon juice and vodka; stir until sugar is dissolved. Cover tightly with lid. Allow to stand at room temperature 2 weeks, inverting jar every day. Strain through cheesecloth. Pour into decorative bottles; cap tightly. Yield: 3 1/2 cups. Recipe Source: St. Louis Post-Dispatch - 11-09-1998 From "The Pillsbury Cookbook: The All-Purpose Companion for Todays Cook" By Cheri Swoboda Formatted for MasterCook by Susan Wolfe - email@example.com
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|Serving Size: 1 Serving (779g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 4.8mg||0 %|
|Potassium 48.3mg||1 %|
|Total Carbohydrate 302.6g||89 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 302.5g|
|Protein 0.1g||0 %|
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Calories per serving: 2204
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