Try this Cranberry Ketchup recipe, or contribute your own.
Suggest a better descriptionCombine cranberries, onion and 10oz water and bring to the boil. Simmer until the cranberries have burst and the onion is tender. Pass through the fine disc of a vegetable mouli. Return puree to a new pan with the vinegar, sugar and salt. Tie spices in muslin and bring to boil and simmer for 10 minutes.
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Serving Size: 1 Serving (1664g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1920 | ||
Calories from Fat: 87 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.7g | 13 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 133mg | 5 % | |
Potassium 2396.2mg | 63 % | |
Total Carbohydrate 483.1g | 142 % | |
Dietary Fiber 75.7g | 303 % | |
Sugars, other 407.4g | ||
Protein 16.1g | 23 % | |
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: 1920
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