Jellied Cranberry Sauce
|Cranberries||4 1⁄4 Cup (68 tbs)|
|Water||1 3⁄4 Cup (28 tbs)|
|Sugar||2 Cup (32 tbs)|
Wash, sort and stem berries.
Boil berries and water together until skins burst.
Press through sieve or food mill.
Add sugar to pulp and juice.
Boil almost to jellying point .
Pour hot into hot jars, leaving 1/4 inch head space.
Process 10 minutes in boiling water bath.
Serving size: Complete recipe
Calories 1763 Calories from Fat 5
% Daily Value*
Total Fat 0.61 g0.93%
Saturated Fat 0.05 g0.26%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 9.3 mg0.4%
Total Carbohydrates 457 g152.3%
Dietary Fiber 21.5 g86%
Sugars 418.5 g
Protein 2 g3.6%
Vitamin A 5.6% Vitamin C 103.6%
Calcium 4.1% Iron 6.7%
*Based on a 2000 Calorie diet