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 Cranberries, (0.11 cup, whole)

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

1 calories of Lemons, (0.03 fruit without seeds)

0 calories of Cloves, ground, (0.01 tsp)

Nutrition & Calorie Comments  

Too much sugar for me, but most cranberry recipes are that way. Submitted by:

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I use Zing (a stevia and sugar blend) instead of straight sugar. You only need 2 tablespoons to get the sweetness. Good stuff! Submitted by:

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Use Splenda instead of sugar really makes it taste good. Submitted by:

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I love homemade cranberry sauce, controlling what's in it. This recipe is a good one for me but i do drop the sugar a bit. But my serving is more than 2 Tbsp. and I like it with beef strganoff rather than turkey. Submitted by:

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i use trivia in place of sugar Submitted by:

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I tried to use Splenda one time, and found out that sugar is essential to the formation of pectin. And I needed to simmer it for 10 minutes, or it wouldn't set properly. Submitted by:

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I only used one orange, did not use any spices, and I used 1/3 cup of honey instead of sugar. I also didn't use a food processor, and we ate it warm. Could've used a bit more honey, but it was very refreshing next to all the usual Thanksgiving fare. It may be sweeter tomorrow once it chills. Good! Submitted by:

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1/2 cup water + 1/4 cup orange juice bag of cranberries 12 oz, 1/2 cup sugar, 1/4 teaspoon cinnamon, chopped peaches and pecans at end of boil.
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what does "c" mean as in 3/4 c sugar? Submitted by:

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very tasty, and very low in sugar! Served it at Thanksgiving. Submitted by:

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I like to use Splenda instead of sugar. Submitted by:

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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:

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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:

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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:

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I used 1 cup sugar. This is the best cranberry relish ever. EVER. Submitted by:

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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:

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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:

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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:

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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:

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Wow! That's a TON lOAD of sugar!!! Submitted by:

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I made this a couple years ago. and a couple times since I substitute Splenda for the sugar because there are some of us at church that can't have sugar. Have always liked it. Submitted by:

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Too much sugar for me! Would use Tuvia instead of splenda! Submitted by:

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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:

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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:

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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!!!

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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:

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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.

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