- Ready In:
- Put all ingredients into a roomy saucepan. Bring to a boil, stir and then cover. Lower the heat slightly, but keep boiling just until the berries burst - four to five minutes. Sauce jells when cool. Freeze leftovers, I use small 1/2 cup freezer containers, just the right size for a Sunday chicken dinner for two or three.
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I definitely cut this recipe in half, &, as said, it still made a lot! However, we like this kind of sauce (especially with the use of brown sugar & cinnamon) & it'll be gone in no time, I know! When I have enough left over, I also use it as part of the fruit ingredients for smoothies! Anyway, this recipe makes for A VERY NICE TASTING cranberry sauce, & the recipe is a keeper! [Tagged, made & reviewed for one of my adopted chefs in the current Pick A Chef]