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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This recipe was one of the Thanksgiving recipes featured in our October/November 2007 newsletter. Ingredients:
2 cups cranberries |
1 cup water (or less) |
1 cup brown sugar (tightly packed) |
Directions:
1. Rinse berries and remove stems.
2. Add to a pan with the water and sugar.
3. Boil until all the berries have popped open, stirring frequently to prevent sticking.
4. Cook on medium heat until thickened.
5. Mash any unpopped berries against the side of the pan.
6. Chill overnight in the fridge and serve cold.
7. This recipe can be made in by volume, depending on how many cranberries you have (2 parts cranberries to 1 part each water and brown sugar).
8. There are canning instructions on the source's website (see the recipe description for the URL).
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