Monday, December 7, 2009

Cranberry sauce

1 12 oz bag cranberries, picked over
½ cup honey
2-3 tablespoons brown sugar
2 3-inch cinnamon sticks
6 whole cloves
¼ teaspoon nutmeg
¾ cup water

Combine in pan. Simmer, covered, stirring occasionally, 5-10 min or until berries burst and the mixture has thickened. Let cool. May be made two days in advance, covered and chilled. Serve at room temperature.

The bag of cranberries will run you $2 or less this time of year, and the other ingredients you should already have in your pantry. It beats that canned stuff all to hell.

1 comment:

  1. I found a use for my leftover cranberry sauce...salad dressing! Put it over a salad of almost anything and it adds a nice zing.