Diane's Cranberry Sauce

1 bag (2 cups) cranberries
1 cup sugar
½ cup orange juice
½ cup water
1/8 tsp salt

½ tsp cinnamon
¼ tsp ginger
¼ tsp allspice
1/8 tsp cloves

Instead of these last four spices, you can substitute one tsp of the Pampered Chef Cinnamon Plus. Diane really likes that seasoning best.

Wash and pick over the cranberries. Place all ingredients in a large saucepan or stockpot. I use the biggest pot I have because the berries sometimes explode as they cook down.

Bring to a boil and cook until berries are as soft as you like them. I like mine all soft so I usually carefully crush any un-popped berries against the side of the pot. Remove from heat and let sauce cool. Pour into a bowl. Sauce will thicken as it cools.


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