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I made this la times sauce this year and it was amazing

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Joined: Dec 9, 2005


Posted to Thread #29258 at 11:38 pm on Dec 7, 2016

Mom Parsons' cranberries
Total Time: 15 minutes, plus 1 to 3 days chilling time

3 cloves

3 allspice berries

2 (3-inch) cinnamon sticks

1 1/2 cups sugar

3/4 cup water

1 (12-ounce) bag fresh cranberries

Grated zest of 1 orange

1. Make a sachet: Wrap the cloves, allspice and cinnamon sticks in a cheesecloth square and tie it shut. Bring sugar, water and spice sachet to a boil in a 4-quart saucepan. Cook, stirring, until the syrup is clear, about 3 minutes. Add the cranberries and cook just until they begin to pop, about 5 minutes.

2. Remove the pan from the heat, add the grated orange zest and cool. Refrigerate 1 to 3 days before serving. Remove the spice sachet before serving. This makes about 2 1/2 cups cranberries.


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