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Grated rind off the orange and Squeeze the juice and set the juice aside. Peel, core and quarter the apple. Cut into 1/2-inch dice and place in a saucepan. Sort the cranberries, discarding any soft ones. Add to the apples along with the polmagranite seeds, orange juice, orange rind, sugar, cinnamon, nutmeg and cloves. Bring to a boil over high heat, reduce the heat to medium low and simmer for 15 minutes. Add almond extract and lemon juice then cover partially and Simmer gently, stirring occasionally, until the sauce thickens, the apple is tender and the cranberries have burst, 25 to 30 minutes. Use the Emerson blender to partially Transfer the cranberry sauce to a heatproof bowl and let cool for 1 hour before serving. Or cover and refrigerate; bring to room temperature before serving. Transfer the cranberry sauce to a sauceboat and pass at the table. I doubled the recipe and canned some. 1/2 pint or Pint jars processed for 10 minutes
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Serving Size: 1 Serving (45g) | ||
Recipe Makes: 18 Servings | ||
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Calories: 16 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 4651.4mg | 160 % | |
Potassium 35.3mg | 1 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 3g | ||
Protein 0.1g | 0 % | |
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: 16
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