Directions:
- Combine cranberries and water in a medium saucepan. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until cranberries are soft. Strain cranberries, reserving liquid. Press pulp through strainer; discard seeds and skins. Combine strained pulp and liquid. Set aside.
- Pour boiling water over orange and lemon halves; let stand 20 minutes. Remove oranges and lemons, reserving water. Juice oranges and lemons; strain juice, and add to cranberry pulp mixture. Remove pulp from orange and lemon halves, reserving shells. Add reserved water and sugar to cranberry mixture; stir well.
- Fill reserved orange and lemon shells with cranberry mixture; freeze until firm. Pour remaining cranberry mixture into a 9- x 5- x 3-inch loaf pan; cover and freeze until firm. Use filled orange and lemon shells as a garnish for meat dishes, if desired. Remaining frappé may be scooped into individual serving dishes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 634.99 Kcal (2659 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 15.82mg | 1% | |
| Potassium | 571.63mg | 12% | |
| Total Carbs | 164.61g | 55% | |
| Sugars | 142.3g | 569% | |
| Dietary Fiber | 12.04g | 48% | |
| Protein | 2.84g | 6% | |
| Vitamin C | 164.6mg | 274% | |
| Iron | 0.9mg | 5% | |
| Calcium | 158.6mg | 16% | |
| Amount Per 100 g | |||
| Calories | 64.3 Kcal (269 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1.6mg | 1% | |
| Potassium | 57.89mg | 12% | |
| Total Carbs | 16.67g | 55% | |
| Sugars | 14.41g | 569% | |
| Dietary Fiber | 1.22g | 48% | |
| Protein | 0.29g | 6% | |
| Vitamin C | 16.7mg | 274% | |
| Iron | 0.1mg | 5% | |
| Calcium | 16.1mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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