Directions:
- In a Dutch oven, combine cranberries and 1 qt. water. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat. Strain through a fine strainer, pressing mixture with a spoon; discard skins. Return cranberry pulp and juice to the pan.
- Stir in the sugar, juices, red-hots and remaining water. Place cloves on a double thickness of cheesecloth. Bring up corners of cloth and tie with kitchen string to form a bag; add to juice mixture. Bring to a boil; cook and stir until sugar and red-hots are dissolved.
- Remove from the heat. Strain through a fine mesh sieve or cheesecloth. Discard spice bag. Serve drink warm or cold. Yield: 3 quarts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 313.08 Kcal (1311 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 13.03mg | 1% | |
| Potassium | 103.47mg | 2% | |
| Total Carbs | 79.37g | 26% | |
| Sugars | 66.9g | 268% | |
| Protein | 0.21g | 0% | |
| Vitamin C | 60mg | 100% | |
| Calcium | 37.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 79.32 Kcal (332 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 3.3mg | 1% | |
| Potassium | 26.22mg | 2% | |
| Total Carbs | 20.11g | 26% | |
| Sugars | 16.95g | 268% | |
| Protein | 0.05g | 0% | |
| Vitamin C | 15.2mg | 100% | |
| Calcium | 9.6mg | 4% | |
* 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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