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Cranberry Sauce

1 pound (450 g, 4 cups, 1 L) fresh cranberries
1 1/2 c (275 g) sugar
2c orange juice (originally, water)

Bring water to boil, add cranberries and sugar.

Cook for 10 minutes, or until skins pop, skim white froth, cool.

Recipe originally from The Fannie Farmer Cookbook, with modifications by Terry.