Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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
- 4 cups (16 oz) fresh or frozen cranberries
- 1½ cups apple jelly or orange marmalade (about 1½ twelve oz jars)
- ⅓ to ½ cup sugar
- ¼ tsp grated orange zest (optional)
Directions
In a medium pan, over medium high heat, combine the cranberries, jelly or marmalade, ¼ cup water, sugar (⅓ cup if using jelly, ½ cup if using marmalade) and zest, if using.
Bring to a boil.
Reduce heat and simmer, stirring occasionally, until the cranberries burst and the sauce thickens, 7 to 10 minutes.
The marmalade version will stay a bit runny.
Remove from heat; let cool.
Transfer to a dish, cover and refrigerate for at least 2 hours and up to 2 days.
Category:Cathy's Recipes
Category:Cranberry sauce Recipes
Category:Apple jelly Recipes
Category:Marmalade Recipes