Select good cranberries and wash well. Cook sugar and water together about 10 minutes, add cranberries. Cover pan and cook until cranberries stop popping, about 10 minutes. Skim off top if necessary, pour into dish and let cool before serving. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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|Serving Size: 1 Serving (1800g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 6 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 13.2mg||0 %|
|Potassium 434.6mg||11 %|
|Total Carbohydrate 1258.5g||370 %|
|Dietary Fiber 22.2g||89 %|
|Sugars, other 1236.4g|
|Protein 1.9g||3 %|
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Calories per serving: 4866
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