Wednesday, August 27, 2008

Cranberry Sauce

3 cups (12-oz) fresh cranberries
2 cups Sugar
1/3 cup orange juice
1-1/2 teaspoons finely ground orange peel
1/4 teaspoon cinnamon
pinch of salt
Place all ingredients in large saucepan; stir to combine. Bring to a boil over medium-high heat; continue boiling for 8 to 10 minutes, or until cranberries pop, stirring occasionally. Remove from heat; cool. Store in refrigerator. Makes about 2-1/2 cups.

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