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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (114g) Recipe makes 10 servings |
||
| Calories 190 | ||
| Calories from Fat 0 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.1g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1mg | 0% | |
| Potassium 69mg | 1% | |
| Total Carbohydrate 49.1g | 16% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 44.5g | ||
| Protein 0.3g | 0% | |
Ingredients
- 16 ounces fresh cranberries
- 2 cups granulated sugar
- 1/2 cup cranberry juice
- 1/2 cup fresh orange juice
- 1 tablespoon grated orange zest
Directions
1
Combine ingredients in a saucepan. Cook over medium heat until the berries pop open (about 10 minutes). Skim the foam off the surface with a metal spoon and discard. Cool to room temperature. Refrigerate, covered, for up to 3 months.
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- Dietary > Lighter Fare > Healthy
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Featured Reviews for This Recipe
From: Chef Dudo
On Jun 5, 2008
Easy to make and a wonderful smell of orange juice while cooking. When I tasted it however I found it way too sweet. Probably half the amount of sugar would have been enough. A pity cause neither the taste of cranberries nor the taste of orange juice came through as they should. It jelled nicely and I will use it in cakes, on ice-cream, in yoghurt, many possibilities but would not recommend it with red meat of chicken because of the sweetness. Thanks for posting. Made for My-Three-Chefs, June '08
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