Photo: Art Rachen
Estimated Nutrition (whole recipe, rough)
90
Calories
0g
Protein
1g
Fat
22g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Honey | 1 tbsp (21g) | 64 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 cups fresh or frozen cranberries, well rinsed and stemmed
- 1 cup apple cider vinegar
- 1 tsp. ground allspice
- 1/2 tsp. grated nutmeg
- 2 tsp. ground cinnamon
- 1 cup honey
- 1 tsp. salt
- =
Directions
1
1. Put cranberries in 3-quart saucepan; add vinegar, allspice, nutmeg, cinnamon and 1 cup water. Bring to a boil over medium heat, and cook, uncovered, 10 minutes, or until all berries are soft.
2
2. Put cranberries in blender, and purée until smooth. Mix in honey and salt. Return to pan. Cook over medium-low heat for 15 minutes, or until thick.
3
3. Remove from heat, cool and store in plastic container. May be kept in refrigerator up to 2 months.
Recipe sourced from
fandom