| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauce |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 1/2 |
c |
Water |
| 5 |
|
Cloves whole cloves (up to) |
| 2 |
|
Sticks cinnamon |
| 4 |
c |
Raw cranberries |
| 1/2 |
|
Orange; rind and pulp, finely chopped |
| 1/4 |
c |
Cognac or brandy |
INSTRUCTIONS
Mix sugar and water, bring to a boil, add spices and cook 5 minutes. Add
cranberries and orange; cook over low heat, stirring occasionally, until
cranberries burst. Remove from heat, add cognac and chill. Makes about
3-1/2 cups. Freezes well.
MRS POLLY MCDONALD PURVIS
MESA, AZ
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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