Try this Holiday Cranberry Spread recipe, or contribute your own.
Suggest a better descriptionSort through cranberries, discarding stems and any bad ones. Rinse with cold water and chop finely with a knife or food processor. Place chopped cranberries in a medium mixing bowl. Add remaining ingredients and mix well with a spoon. Spread keeps in the refrigerator for 3-4 days. Makes about 1 cup cranberry spread: about 8 servings. Cooks Notes: Spreadng suggestions are melba toast, toasted pita chips, thin slices of French bread, cucumber slices, mini rice cakes, lowfat crackers. Cooks Notes: Presented by Carol Ritchie at a December, 1997 cooking class at Whole Foods Market in Dallas, TX. Carol helped develop the recipes for the second edition of the American Heart Associations ___Low-Fat, Low-Cholesterol Cookbook__, (c) 1997. >From the Chefs Classes recipe collection of Terri Sonleitner Law
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Serving Size: 1 Serving (22g) | ||
Recipe Makes: 8 servings | ||
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Calories: 16 | ||
Calories from Fat: 1 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 1.3mg | 0 % | |
Sodium 74.8mg | 3 % | |
Potassium 41.7mg | 1 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 1.7g | ||
Protein 1.7g | 2 % | |
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: 16
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