Molded Cranberry Sauce


Food.com
30 mins (prep 30)
7 ingredients
12 servings
This is a Williams-Sonoma recipe, so you know it's good. It is a tangy, but not too tangy, side for that turkey dinner that sticks in your mind from year to year. It makes a beautiful molded gelatin that will enhance the table as well as please the palate. I've made this two years in a row for Thanksgiving, and this will be year three - just can't imagine serving canned cranberry sauce ever again. I use a metal mold rather than the ceramic one the recipe calls for, and it works out fine. However, I suppose there is a chance that the acid in the cranberries causes some leaching of metal. Since hubby is diabetic, I substitute Splenda for the sugar and add it after the boiling has completed.

Categories:  holiday , side-dish , <-30-mins , easy , north-american , heirloom~historical , inexpensive , time-to-make ,
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Ingredients

Nutrition

Serving Size (23.22 g)
Servings 12
Amount per Serving
Calories 87.82 Calories from Fat 0.0
% Daily Value *
Total Fat 0.0g 0.01%
Saturated Fat 0.0g 0.02%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 1.38mg 0.69%
Total Carbohydrate 22.18g 88.71%
Dietary Fiber 0.0 g 0.0%
Sugars 22.14 g %
Protein 0.51g 12.13%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 0.55mg% Iron 0.02mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
fresh cranberries, fresh orange juice, pinch salt, cold water, cold water
 

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