Coarsely chop the cranberries in a food processor
fitted with the metal blade, or chop with a knife.
Stir the cranberries and sugar in a large bowl until
the berries are well coated. Stir in the remaining
ingredients until blended. Pour the mixture into a
large glass jar, cover, and store in a cool, dark
place for at least 1 month, stirring or shaking the
jar every few days. Before serving, strain the liquid
from the cranberries through a fine strainer or
dampened cheesecloth. It may be stored tightly covered
at room temperature up to 3 months. Refrigerate it for
longer storage. Makes about 4 cups.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”
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