Whole-berry Cranberry Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Ceideburg 2, Condiment | 1 | Servings | ||
INGREDIENTS
| 12 | oz | Fresh or frozen cranberries |
| 1 | c | Sugar |
| 1 1/4 | c | Water |
| Juice and grated rind of 1 | ||
| orange |
INSTRUCTIONS
Wash cranberries and pat dry. In a 2-quart saucepan combine sugar, water, orange rind and juice. Cook, stirring over medium heat, until sugar dissolves. Add cranberries to sugar syrup, bring to a boil, and cook until cranberry skins start to break or pop, about 1 minute. Remove cranberries from the heat and pour into a 3-cup bowl or storage jars with lids, to cool. Sauce can be stored, covered, in the refrigerator for up to 10 days, or placed in airtight jars in the freezer for up to 3 months. (Leave 1/2-inch space between sauce and jar lid.) Posted by Stephen Ceideberg; December 13 1991. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 1901
Calories From Fat: 47
Total Fat: 5.3g
Cholesterol: 0mg
Sodium: 25.5mg
Potassium: 516.9mg
Carbohydrates: 471.7g
Fiber: 26.6g
Sugar: 201.1g
Protein: 2.3g