In food processor, pulse 2 cups cranberries until chopped. In saucepan over medium heat, combine sugar, citrus zests, orange juice, and ginger. Bring to a simmer; cook for 10 minutes. Add chopped cranberries; cook, stirring, until thickened, about 15 minutes. Remove from heat. Stir in remaining cranberries and lemon juice. Transfer to medium bowl to cool, about 20 minutes. Cover, and refrigerate. Makes 2 cups. Source: "Martha Stewart Living Magazine, Nov 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2 cups" Per serving: 1141 Calories (kcal); 1g Total Fat; (0% calories from fat); 3g Protein; 255g Carbohydrate; 37mg Cholesterol; 32mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 1/2 Fruit; 0 Fat; 16 Other Carbohydrates Recipe by: Recipe from The Elms Restaurant & Tavern; Ridgefield, CT Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1082g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 8 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 10.4mg||0 %|
|Potassium 569.9mg||15 %|
|Total Carbohydrate 656.9g||193 %|
|Dietary Fiber 20.3g||81 %|
|Sugars, other 636.7g|
|Protein 3.1g||4 %|
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Calories per serving: 2518
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