Photo: Irene Kredenets
Estimated Nutrition (whole recipe, rough)
118
Calories
2g
Protein
1g
Fat
30g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peach | 1 medium (150g) | 59 |
| Cranberry | 1 cup raw (100g) | 46 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| 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
- 2 (64 oz) bottles cranberry/peach juice
- 8 cinnamon sticks
- 1½ tsp whole cloves
- ½ tsp salt
- ½ cup Splenda
Directions
1
Pour the juices in a pot and bring to a boil.
2
Meanwhile, make pouch for the spices using cheese cloth (or a new hand wipe), place the spices in center of cloth and secure with cooking twine (or a rubber band).
3
When the juices are boiling, drop in the pouch.
4
Turn off heat and steep for about 10 minutes.
5
Serve hot.
6
Category:Cathy's Recipes
7
Category:Beverage Recipes
8
Category:Fruit juice Recipes
Recipe sourced from
fandom