Best Festive Cranberry Sauce
1 (12 ounce) package fresh or frozen
cranberries,
thawed
2/3 cup granulated sugar
1 cup water, divided
1/2 teaspoon almond extract
2 tablespoons cornstarch
cranberries,
thawed
2/3 cup granulated sugar
1 cup water, divided
1/2 teaspoon almond extract
2 tablespoons cornstarch
Combine cranberries, sugar, 3/4 cup water and almond extract in medium
saucepan.
Bring to a boil over medium-high hear; reduce heat to low. Simmer, uncovered, 5 minutes or until cranberries are tender and sugar is dissolved.
saucepan.
Bring to a boil over medium-high hear; reduce heat to low. Simmer, uncovered, 5 minutes or until cranberries are tender and sugar is dissolved.
Return mixture to a boil over medium-
high heat.
Stir remaining 1/4 cup water into cornstarch in small cup until smooth; stir into boiling mixture. Boil 1 minute or until chickened, stirring constantly.
high heat.
Stir remaining 1/4 cup water into cornstarch in small cup until smooth; stir into boiling mixture. Boil 1 minute or until chickened, stirring constantly.
Makes about 2 1/2 cups. Enjoy.
Billie C.
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