Seed and thinly slice oranges and lemons but do not peel. Place in a large Dutch oven or stockpot. Add water. Simmer, covered, for 45 minutes. Add cranberries; simmer for 10 minutes. Add sugar; bring to a boil and cook for 2 minutes. Add liquid pectin. Remove from heat; stir occasionally for 5 to 10 minutes. Pour into hot, sterile jars, leaving 1/4-inch head space. Put on lids. Process 15 minutes in boiling-water bath. Yield: About 4 pints. Recipe Source: St. Louis Post-Dispatch - 11-09-1998 Formatted for MasterCook by Susan Wolfe - email@example.com
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|Serving Size: 1 Serving (2634g)|
|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 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 13.9mg||0 %|
|Potassium 658.4mg||17 %|
|Total Carbohydrate 1247.5g||367 %|
|Dietary Fiber 16.7g||67 %|
|Sugars, other 1230.7g|
|Protein 3.8g||5 %|
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Calories per serving: 4817
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