Using a vegetable peeler, carefully remove rind from grapefruit; discard bitter white pith. Cut rind into julienne strips. Peel and section grapefruit; set sections aside. Combine grapefruit rind, sections, and water in a large saucepan; bring to a boil. Reduce heat to medium, and simmer 15 minutes, stirring occasionally. Add cranberries, and cook 10 minutes. Stir in sugar; cook 30 minutes or until slightly thickened, stirring occasionally. Yield: 5-1/4 cups (serving size: 2 tablespoons). Per serving: 65 Calories; 0g Fat (0% calories from fat); 0g Protein; 17g Carbohydrate; 0mg Cholesterol; 0mg Sodium NOTES : Pour into decorative jars or airtight containers. Store in refrigerator for up to 3 weeks. Recipe by: Cooking Light, Jan/Feb 1995, page 130 Posted to MC-Recipe Digest V1 #396 by firstname.lastname@example.org on Jan 28, 1997.
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|Serving Size: 1 Serving (54g)|
|Recipe Makes: 42 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.3mg||0 %|
|Potassium 6.5mg||0 %|
|Total Carbohydrate 43.6g||13 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 43.3g|
|Protein 0g||0 %|
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Calories per serving: 169
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