Description Edit

  • Source: Estee recipe of the week for 11/1/9
  • Gotten by calling them at
  • Format by Ursula R. Taylor
  • Yield: 1 quart of 16 each ¼ ounce servings

Ingredients Edit

Directions Edit

  1. Rinse cranberries in cold water and drain.
  2. In medium saucepan bring cranberries and water to a boil.
  3. Reduce heat and simmer uncovered for 5 minutes.
  4. Stir occasionally.
  5. Remove from heat and add raisins.
  6. Allow to cool 10 to 15 minutes.
  7. Stir in Estee fruit spread and if desired sweeten with Estee Swiss Sweet.
  8. Store in refrigerator until ready to serve.

Nutirtional information Edit

Per ¼ ounce serving: Exchange serving = 1 fruit

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