Cheryl's Cranberry Sauce
From the happy home of my mother-in-law
Serves: 4-6
3/4 cup water
1 cup sugar
2 cinnamon sticks
5-6 whole cloves
1 tablespoon crystalized ginger, chopped
Zest from one orange (removed with a vegetable peeler in thick strips)
12 ounces fresh cranberries
Combine 3/4 cup water, sugar, cinnamon sticks, cloves, ginger, and orange zest in a medium sized saucepan. Bring to a boil, then reduce the heat and simmer for 5 minutes. Remove the cinnamon sticks, cloves, and orange zest. Add fresh cranberries and return to a boil. Reduce heat to low and simmer gently for 10 minutes, stirring occasionally. Remove from heat. At this point, the cranberry sauce will be a bit runny, but it thickens as it cools. Let your sauce cool to room temperature, then refrigerate.
'Buried' has one 'r'.
ReplyDeleteOr were you trying to create a pun? - which would be 'berried'.
ReplyDeleteLet's assume I'm a terrible speller...either way. :-) Thanks for the heads-up!
ReplyDelete