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I made this recipe to go along with Thanksgiving dinner. Let’s just say that my family and I were pleasantly surprised!
I put that it makes 8 servings, but that may or may not be right. I forgot to count.
Mix sugar and water in a medium saucepan. Bring to boil on medium-high heat.
Add cranberries, cinnamon, and orange peel; return to boil. Reduce heat to medium-low; simmer for 10 minutes or until (all) cranberries have burst and sauce begins to thicken, stirring occasionally.
Remove from heat. Cool to room temperature. Cover and refrigerate until ready to serve. (Or serve right then!)
Warning: before tasting, prepare yourself for the best tasting Cranberry Sauce ever! I wouldn’t want to be responsible for any fainting …
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