In a heavy saucepan, combined the sugar, vinegar, water, mustard, celery seeds, trumeric and salt. Whisk to dissolve the mustard. Bring to a bioil over med high heat and stirring until the sugar dissolves. Add the cranberries and boil gently, stirring occasionally, until the cranberries pop, about 10 minutes. Remove from heat and let cool to room temp. Transfer to a bowl, cover and refrigerate well before serving. Will stay a week in the fridge.
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|Serving Size: 1 Serving (335g)|
|Recipe Makes: 4|
|Calories from Fat: 18 (2%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 5.7mg||0 %|
|Potassium 150.6mg||4 %|
|Total Carbohydrate 238.2g||70 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 233.2g|
|Protein 1.9g||3 %|
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Calories per serving: 943
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