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  

When I made this, I added sugar by tablespoon until it was as sweet as I wanted. Cranberry relish should be tart to compliment the turkey. Submitted by:

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This is very good. I subbed sugar with Splenda to cut the sugar. Submitted by:

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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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