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Nutrition Facts

  Servings Per Recipe: 18
  Serving Size: 1 serving

Amount Per Serving
  Calories 42.3
  Total Fat 0.0 g
      Saturated Fat 0.0 g
      Polyunsaturated Fat 0.0 g
      Monounsaturated Fat 0.0 g
  Cholesterol 0.0 mg
  Sodium 0.3 mg
  Potassium 32.8 mg
  Total Carbohydrate 11.2 g
      Dietary Fiber 0.9 g
      Sugars 9.8 g
  Protein 0.2 g
  Vitamin A 0.6 %
  Vitamin B-12 0.0 %
  Vitamin B-6 0.8 %
  Vitamin C 15.7 %
  Vitamin D 0.0 %
  Vitamin E 0.2 %
  Calcium 0.7 %
  Copper 0.9 %
  Folate 0.8 %
  Iron 0.3 %
  Magnesium 0.5 %
  Manganese 2.2 %
  Niacin 0.2 %
  Pantothenic Acid     0.6 %
  Phosphorus     0.3 %
  Riboflavin 0.4 %
  Selenium 0.1 %
  Thiamin 0.8 %
  Zinc 0.1 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Calories in Zesty Orange-Cranberry Sauce (Relish)

View the full Zesty Orange-Cranberry Sauce (Relish) Recipe & Instructions
Submitted by: CHEF_MEG

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Zesty Orange-Cranberry Sauce (Relish)

30 calories of Granulated Sugar, (0.04 cup)

5 calories of Oranges, (0.11 small (2-3/8" dia))

5 calories of Cranberries, (0.11 cup, whole)

1 calories of Lemons, (0.03 fruit without seeds)

0 calories of Cloves, ground, (0.01 tsp)


Nutrition & Calorie Comments  

This is wonderful. I always hated canned cranberry sauce, so I never really ate it. Now this, I love. I will use less sugar next time as I prefer it a bit more tart. And yes, the cranberries definitely pop (and splatter), so you may want to cover the pot with a lid when they start popping. Submitted by:
HEIDIJUNEBUG

(11/29/13)
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I all ways make my own I use 2 bounds cranberries 2 cups sugar 2 tablespoons lemon and rum One cup orange juice Cook till thick Put in one cup jars and put in caner for 15 minutes Make sure jars seal Submitted by:
SANDRALEET

(10/23/13)
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As per the Ocean Spray web site, sugar is what releases the pectin in the cranberries to make them gel. I experimented a bit with combining sugar and Splenda, and the 3/4 cup of sugar was the minimum I could use - otherwise I just got hot cranberries. Yummy though, and very easy! Submitted by:
SOCALDEBBIE

(12/1/12)
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I used 1 cup sugar. This is the best cranberry relish ever. EVER. Submitted by:
MINNIEMATILDA

(11/24/12)
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The only thing I changed was I put in 1/4 cup sugar and 3/4 cup stevia. Love it will make it again. Submitted by:
MYAN1959

(11/23/12)
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I made this today (Thanksgiving). It is DELICIOUS but doesn't look anything like the picture which is annoying. I think they must have just used some web pic. I had to use brown sugar because we were out of white, it was wonderful that way. Submitted by:
BEAUTIFUL_REINA

(11/22/12)
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Good to have a basic cranberry relish recipe rather than canned. Additional suggestions were great, too. I always reduce sugar whenever I can (diabetic husband) and my extended family likes the tarter taste better anyway. Submitted by:
NGREGOR

(11/20/12)
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Please make an effort to research the health risk of Splenda. Sucralose is a chlorinated hydrocarbon and very toxic, proven in clinical studies. It was developed as a pesticide like aspartame. Submitted by:
A1READER

(11/19/12)
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Wow! That's a TON lOAD of sugar!!! Submitted by:
FIT_ARTIST

(11/19/12)
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I just made this, but forgot a couple ingredients. I substitute Splenda for the sugar because there are some of us at church that can't have sugar. I made enough for here at home, too, and I think I will add the other ingredients so it will taste better. Submitted by:
FANCYQTR

(11/19/12)
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Too much sugar for me! Would use Tuvia instead of splenda! Submitted by:
SUNNYARIZONA

(10/25/12)
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I've been making cooked cranberry sauce for years using splenda in place of sugar. Started adding cinnamon the past year or so. Adds a great flavor. Keeps a long time in Frig.( I live alone) for a long time. Also add a tablespoon or 2 to non-fat (Fage)yogart. Delicious. Only 23 calories for 1/2 cup. Submitted by:
PHENN45

(10/25/12)
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I always make my own fresh cranberries, and I use even less sugar. I like it tart and with less sugar. The cinnamon is something new for me! Thanks! Submitted by:
PHOENIXNICKI

(10/25/12)
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How is this healthy with adding 3/4 cup white sugar? I would suggest omitting the white sugar and adding a sugar free apple butter that is sweetened with a fruit juice or just adding sweet, delicious, honey! Thumbs down on the original version and shame on you for publishing it this way!!!

Submitted by:
RUSSOG22

(10/25/12)
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Has anyone tried substituting Truvia for the sugar? It would bring it down to 10 caloriesper serving and make it very diabetic friendly Submitted by:
SHELYNNE

(10/25/12)
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I'm still trying to figure out what to do with the 1/2lemon, juiced! I added the juice to the water, sugar and zest mixture. It looks good, without as much sugar as the usual recipe on the cranberry bag. We'll see how well my family likes it tomorrow.

Submitted by:
LADODGERS1

(12/25/11)
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I use only 1/2 c sugar, 1 bag of cranberries, unflavored gelatin, then add chopped, fresh rosemary, lime pulp, and pecans. Delish!
Submitted by:
CG66044

(11/22/11)
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It says right at the bottom of the recipe that a serving size is 2 Tblsp's.

You need to carefully read the whole recipe before complaining about the serving size.

I have never made the cranberry relish, just cooked the whole berries and added sugar but I am going to make this for our dinner.
Submitted by:
BRENDAGAIL9

(11/22/11)
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yum. the only thing I do differently is I use spenda instead of regular sugar. Submitted by:
DOREENK55

(11/6/11)
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I use a bag of organic fresh cranberries with i cup of sugar, then I add orange zest, a cinnamon stick, 1 tablespoon of dried blueberries, one tablespoon of currants and a squeeze of lemon juice Submitted by:
RJRAMJET

(10/22/11)
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Mine is very similar to this, but use a whole bag of berries, an apple and 2 orange in the food processor, and probably only about 1/2 cup of sugar. I never use canned cranberry sauce the fresh stuff is so much better and super easy. Submitted by:
NIKI778

(9/8/11)
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Start this w/ just the water & sugar or Splenda + 2 sticks of cinnamon as I do something similar minus the lemon juice, and why blend it? I simply use a potato masher to help "pop" the cranberries, and cook slightly longer. Not a fan of cloves so I tried using dry mustard & white pepper. Yum!Good! Submitted by:
KOALA_BEAR

(8/28/11)
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I also have a similar recipe - I leave out the sugar and use sugar free raspberry jello to the mix. It tastes great. Submitted by:
LINDALOU142

(8/2/11)
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i use half a can of apple juice concentrate instead of actual sugar Submitted by:
ECRICIRCE

(7/6/11)
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I'm printing this out so I can try something with craisins - you know, the dried cranberries that are like raisins?
I'll omit the sugar - just soak (or boil and soak) the dried berries with the orange - - - - then see where I go from there! I don't reckon I'll need to do too much more.
Submitted by:
CMFARRELL36

(7/5/11)
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I use the same recipe just with a little less sugar. Submitted by:
FROSSOULA

(5/13/11)
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Nice, but too much sugar. I use 2 TBSP of honey or agave nectar. Walnuts or pecans are a nice touch. Love cranberries all year. Submitted by:
MOMKAT4310

(3/15/11)
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