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This recipe, using canned cranberry sauce, was found in The Thanksgiving Cookbook, 1991, & makes for a quick & delicious sauce. Preparation time does not include the time needed for the sauce to cool down to room temperature.
- Combine all ingredients in a heavy, medium, nonreactive saucepan & bring to a boil.
- Turn heat down to low & cook, stirring frequently, for 25-30 minutes, or until very thick.
- Let cool slightly, then pour into a container that has a tight lid.
- Let cool to room temperature, then cover & refrigerate until serving time.