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Published: Tuesday, 10/20/2009

Cranberry Sauce

1 12-ounce bag fresh or frozen cranberries, washed and drained

1 cup sugar

1 cup water

Cook’s note: This recipe may be halved.

Combine sugar and water in a medium saucepan. Bring to a boil; add cranberries, return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time.

Yield: 2 cups



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