Email to Harper      

Recipe Categories: Harper's HOME PAGEAPPETIZERS BBQ BESTOFTHEBEST BEVERAGES BREAD-QUICK BREAD-YEAST BREAKFAST BUDGET CAKE CANDY CASSEROLES CHEESE CHEESECAKES COMFORTFOODS COOKIES CROCKPOT DESSERTS DINNERPIES EASY EGGS ETHNIC FISHandSEAFOOD FREEZINGPRESERVING FROZENBREADDOUGH FRUIT GIFTSFROMMYKITCHEN GROUNDTURKEY HOMEMADE HOUSEHOLD ICINGFROSTING InSearchOf JAMSandJELLIES JELL-OTHINGS LOWCAL LOWFAT MARINADES MEATS MICROWAVE MISC MIXES NONFOOD PASTA PASTRIES PIE PIECRUSTS PIZZA POTATOES POULTRY RELISHES RICE RICEGRAINS SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SPREADS STUFF TIPSnHINTS VEGETABLES VEGETARIAN

Cranberry Sauce




Source of Recipe


?


Recipe Introduction


Be sure to cook the cranberries until they “pop” in order to
release the natural pectin, which thickens the sauce.



List of Ingredients




1/2 # fresh or frozen Cranberries (2 C)
1 C Water
1 C Sugar


Recipe



Prep: 5 min - Cook: 20 min - Chill: 3 hr

1. Rinse cranberries with cool water, and remove any stems
or blemished berries.
2. Heat water and sugar to boiling in 3-quart saucepan over
medium heat, stirring occasionally. Continue boiling 5 minutes longer, stirring occasionally.
3. Stir in cranberries. Heat to boiling over medium heat,
stirring occasionally. Continue boiling about 5 minutes longer, stirring occasionally, until cranberries begin to pop. Pour sauce into bowl or container. Refrigerate about 3 hours or until chilled.
Serves 8
Note: Recipe can be doubled for 16 servings