Combine all ingredients in a saucepan. Cook over medium heat, stirring occasionally, until the cranberries pop open, about 10 minutes.
Skim any foam from the surface with a metal spoon. Let cool.
Refrigerate, covered, for up to 2 months. Freezes well.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (144g)|
|Recipe Makes: 12|
|Calories from Fat: 1 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1mg||0 %|
|Potassium 39mg||1 %|
|Total Carbohydrate 104.8g||31 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 103g|
|Protein 0.2g||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: 405
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.