Ingredients
24
24 servings
- •1 large orange, quartered with peel
- •1 pound cranberries
- •1.5 cups white sugar
- •0.5 cup apricot preserves
- •1 (8 ounce) can crushed pineapple, drained
- •2 tablespoons lemon juice
Instructions
- Finely chop the orange in a food processor.
- Combine cranberries and sugar in a heavy saucepan. Cook and stir over medium heat until cranberries just begin to pop, about 10 minutes.
- Transfer cranberries to a bowl, add apricot preserves and mix until melted. Stir in chopped orange, drained crushed pineapple and lemon juice. Cover and refrigerate until well chilled.
Nutritional Facts
Per 24 servings
- Calories: 83
- Carbohydrate: 22g
- Fat: 0g
- Fiber: 1g
- Protein: 0g
- Sugar: 18g
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