| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| November 19 | 1 | servings | ||
INGREDIENTS
| A; (12-ounce) bag of | ||
| ; cranberries, picked | ||
| ; over | ||
| 1/2 | c | Honey |
| 2 | tb | Firmly packed brown sugar; or to taste, up to |
| ; 3 | ||
| Two; (3-inch) cinnamon | ||
| ; sticks | ||
| 6 | Whole cloves | |
| 1/4 | ts | Freshly grated nutmeg; or to taste |
| 3/4 | c | Water |
INSTRUCTIONS
In a saucepan combine the cranberries, the honey, the brown sugar, the cinnamon sticks, the cloves, the nutmeg, and the water and simmer the mixture, covered, stirring occasionally, for 5 to 10 minutes, or until the cranberries have burst and the mixture is thickened. Transfer the sauce to a bowl and let it cool. The sauce may be made 2 days in advance and kept covered and chilled. Serve the sauce at room temperature. Makes about 2 1/4 cups. Gourmet November 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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