| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | pk | (1 pound) cranberries, rinsed and drained; discard wrinkled berries and stems |
| 5 | c | Water |
| 2 | c | Sugar |
| 4 | tb | Unsalted butter |
| 1 | ts | Salt |
| 2 | ts | Vanilla extract |
| 1/2 | c | Dairy sour cream |
INSTRUCTIONS
Combine cranberries, water and sugar. Boil until thickened, about 30 to 35 minutes, stirring occasionally. Toward the end of the cooking time, use a potato masher to mash all berries. Reduce heat to low and add butter and salt; simmer until butter melts, stirring occasionally. Remove from heat and stir in vanilla. Cool to room temperature. Just before serving, fold in the sour cream and mix well. Serve immediately. Posted to EAT-L Digest 23 November 96 Date: Sun, 24 Nov 1996 09:36:04 -0800 From: Pat Burrows <[email protected]>
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