Cranberry Sauce Or Jelly
|Boiling water||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
Pick over berries, removing stems and discarding all soft ones; wash and drain.
Put into saucepan with the water, cover, and boil briskly for 10 minutes.
If a smooth jelly is desired, rub berries and juice through a sieve or food mill; if whole berries are preferred, this is not necessary.
Add the sugar and salt to the puree or to the unsieved berries and continue cooking until sugar is entirely dissolved, about 4 minutes.
Serve either hot or cold.
The pureed sauce may be poured into a 4-cup mold and will jell on cooling; it should be unmolded to serve.
3 1/4 cups sauce or 3 cups jelly.
Serving size: Complete recipe
Calories 1756 Calories from Fat 5
% Daily Value*
Total Fat 0.59 g0.91%
Saturated Fat 0.05 g0.25%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 276.9 mg11.5%
Total Carbohydrates 455 g151.7%
Dietary Fiber 20.9 g83.5%
Sugars 418 g
Protein 2 g3.5%
Vitamin A 5.4% Vitamin C 100.6%
Calcium 4.8% Iron 6.5%
*Based on a 2000 Calorie diet