thaw cranberries if frozen.
In blender or food processor, puree the cranberries and sugar until fine.
Add the butter and lemon juice and puree in blender until mixture is
smooth. Transfer the mixture to a saucepan and heat until the butter is
melted. Transfer to a serving dish and chill.
Delicious on toast, pancakes and waffles or as a spread on cranberry
muffins.
Makes 2 1/2 cups
Recipe by: THE AMERICAN COUNTRY INN COOKBOOK VOL.2
Posted to recipelu-digest Volume 01 Number 568 by ctlindab@mail1.nai.net on
Jan 20, 1998
A Message from our Provider:
“We simply prepare ourselves. God fills us.”
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