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    Cranberry Sauce


    Source of Recipe


    Aunt Saunny

    Makes: 3 ½ Cups



    6 cups (2 bags, 12 oz. each) fresh or frozen cranberries
    2/3 cup granulated sugar
    2/3 cup firmly packed brown sugar
    1/2 cup orange juice
    1 tablespoon lemon juice
    1/8 teaspoon ground cinnamon
    1 tablespoon vanilla

    In a 2- to 3-quart pan over high heat, bring cranberries, granulated and brown sugars, orange and lemon juices, and cinnamon to simmering. Simmer uncovered, stirring occasionally, until cranberries are tender when pierced, 8 to 10 minutes. Stir in vanilla; let cool. Serve, or chill airtight up to 1 week.
 

 

 

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