"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Cranberry Sauce, by Barbara Keene, is from Cookin' with Barb!,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Pick out any shriveled or spoiled cranberries and rinse the remainder in cold water; drain. Combine the sugar and water and bring to a boil and cook until the sugar is dissolved. Add the washed cranberries and cook them without stirring until all the skins pop. Cool. The sauce will thicken as it cools. Makes about 4 1/2 C. You can also add a 1/2 teaspoon of cinnamon.
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