** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Look for bright, plump cranberries, avoiding soft, crushed, or shriveled ones.
2. Season is Sept. to Dec. They will keep in the refrigerator for 4-8 weeks (can also be frozen), but DO NOT wash them until ready for use as moisture will make them spoil.
3. Rinse cranberries and chop in blender. Combine all ingredients in jar and steep for 4-5 weeks.
4. Strain and filter. Ready to serve. Note: Cranberries can tend to have a bitter taste; more sugar syrup can be added during the first steep or if after, let sit an additional week.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Natural Sweeteners, Alcohol, Oranges allergies.
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