I formatted these recipes from the Holiday 1997 edition of "Colonial Homes" magazine. -- Portland Lisa Rinse and drain cranberries; pat dry. In food processor, coarsely chop cranberries with sugar, fruit peel and oragne sections. Cover and refrigerate for 24 hours before serving. Spoon into serving dish and garnish with cinnamon sticks. Recipe by: Bailiwick Inn Posted to MC-Recipe Digest V1 #926 by LBotsko@aol.com on Nov 27, 1997
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|Serving Size: 1 Serving (1204g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 4 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 6.2mg||0 %|
|Potassium 280.4mg||7 %|
|Total Carbohydrate 937.2g||276 %|
|Dietary Fiber 14.2g||57 %|
|Sugars, other 923g|
|Protein 1.2g||2 %|
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Calories per serving: 3624
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