Recipe courtesy of Amy Chamberlain
Apricot and Cranberry Jelly
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- Level: Easy
- Total: 25 min
- Prep: 10 min
- Inactive: 2 min
- Cook: 13 min
- Yield: approximately 8 cups
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 354
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 92 g
- Dietary Fiber
- 5 g
- Sugar
- 83 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 7 mg
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Inactive: 2 min
- Cook: 13 min
- Yield: approximately 8 cups
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 354
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 92 g
- Dietary Fiber
- 5 g
- Sugar
- 83 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 7 mg
Ingredients
Directions
- Boil the water and sugar together for 5 minutes. Add the cranberries and apricots. Simmer until the cranberry skins burst, about 6 to 8 minutes. Stir in the orange zest and cool.
- Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
