| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegan | Canning, Preserves, Pickles, Condiments , Vegan | 1 | servings | |
INGREDIENTS
| 1 | lb | Cranberries; fresh or frozen, chopped |
| 4 | sl | Fresh ginger root; peeled and sliced |
| 4 | c | Distilled white vinegar |
| 1 | c | Water |
| 1/4 | c | Honey |
INSTRUCTIONS
Yield: 5 cups Combine cranberry, ginger, vinegar, water and honey in a saucepan. Bring to a simmer over medium heat. Remove from heat. Let stand, uncovered, overnight. Strain through sieve, pressing solids to extract all the juices. Pour into sterilized jars or decorative bottles. Refrigerate for 3 months. Per serving: 681 Calories; 2g Fat (2% calories from fat); 4g Protein; 199g Carbohydrate; 0mg Cholesterol; 37mg Sodium Food Exchanges: 3 Vegetable; 3 1/2 Fruit; 8 1/2 Other Carbohydrates Recipe by: Woman's Day, 12/94 Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Nov 11, 1999, converted by MM_Buster v2.0l.
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