| 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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