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  

We use agave nectar instead of sugar, tastes great. Submitted by:

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I took a fellow Sparker's advice and reduced the sugar to slightly less than 1/2 cup - and it turned out okay. Submitted by:

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Sugar adds 30 calories per serving. Submitted by:

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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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Fllow the recipe on the bag, just cook the cranberries, use Splenda instead of sugar. Let cool. Make sugar free orange jello, add canned mandarins, mix and chill, covered. No processor needed. 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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