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Ingredients8 h 50 m servings 112 cals
Original recipe yields 16 servings (4 cups)
- Pour the cranberry-raspberry juice into a saucepan. Add the cranberries, maple syrup, and orange zest. Bring to a boil over medium-high heat, then reduce heat to low, cover, and cook until the cranberries pop, about 10 minutes.
- Remove from the heat, and stir in the chopped walnuts. Let cool for 30 minutes, then scrape into a serving bowl. Cover, and refrigerate overnight before serving.
Per Serving: 112 calories; 4.8 g fat; 17.6 g carbohydrates; 1.2 g protein; 0 mg cholesterol; 3 mg sodium. Full nutrition
ReviewsRead all reviews 3
Heya Folks...this is my recipe (courtesy of Mary Schmidt over 10 years ago!) and 2 corrections are needed that were not mentioned. 1. As this concoction boils, I skim off any foam that forms on...