"The belly rules the mind."--Spanish Proverb

Cranberry Sauce Recipe

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This recipe for Cranberry Sauce, by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcia Gevelinger Bastian
Added: Friday, November 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups sugar, 1/2 cup water, 4 cups fresh cranberries, 1 orange with pulp part of fruit cut into small pieces, 1/2 cup orange juice, 1/2 tsp. ginger, 1/4 tsp. lemon peel (spice).

Directions:
Directions:
Combine 2 cups of sugar, 1/2 cup water, 1/2 tsp. ginger, orange pulp and 1/2 cup orange juice in large saucepan. Stir to dissolve sugar. Heat to boiling: Boil at least 5 minutes. Add 1 lb. cranberries and lemon peel. Cook about 5 minutes or until skins pop and sauce thickens. Remove from heat.

To mold, cook 10 minutes longer or until a drop jells on a cold plate.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
This is a part of the Gevelinger/Bastian family Thanksgiving dinner. Cranberry bogs are plentiful in Wisconsin, so we do our part to eat cranberry dishes.

 

 

 

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