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September 7, 2007, Newsletter Issue #333: Cranberry Sauce

1

Tip of the Week

1 cup water
2 cups sugar
3 cups fresh cranberries, rinsed and sorted

In a medium saucepan, bring the water and sugar to a boil, stirring to dissolve sugar. Add 1/2 cup of fresh cranberries and boil until the cranberry skins burst, about 2-3 minutes. Continue adding cranberries, 1/2 cup at a time, until all the berries have been used and their skins have burst. Remove from heat and cool. Chill sauce before serving. You can add some grated orange rind or a Tbsp of brandy for a different flavor. This recipe makes 2-1/2 cups.



2

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