Cranberry Sauce
Issue date:
November, 2009 Susan Ford, Publisher, Louisiana Cookin'
We like cranberries. Some people zest an orange into this mixture, and add the juice from the orange, some people add a little orange liquer to the mix. Some people put in diced pecans — whatever. This is all about cranberries, and it's best made a few days in advance.
Servings:
Serves a crowd - One 12-oz packet fresh cranberries
- 1 cup sugar
Recipe photo:
Instructions:
Rinse cranberries thoroughly and pick over for old berries, stems, etc. Place in a non-reactive sauce pan over medium heat, fold in the sugar, and cook, stirring frequently, until the sugar is dissolved and the cranberries begin to pop, approximately 10 minutes. Remove from heat, cool, and store until ready to serve.
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