10-Minute Cranberry Sauce
Reading edition
2 cups sugar
2 cups water
4 cups Eatmor Cranberries (one bag or box)
Boil sugar and water together 5 minutes. Add cranberries and boil, without stirring, until all the skins pop open—about 5 minutes. Remove from heat and cool in saucepan. Makes one quart 10-Minute Cranberry Sauce.
VARIATIONS
Cranberry-Ambrosia.
Pour sauce over thin-sliced oranges, top with shredded cocoanut for Cranberry Ambrosia.
Minted Cranberry Sauce.
Stir in teaspoon chopped fresh mint or few drops mint extract for Minted Cranberry Sauce.
Cranberry Apricot Delight.
Add 1 cup cooked sweetened apricots for Cranberry Apricot Delight.
Cranberry-Chiquita.
Fold in 3 bananas cut in ½ inch slices for Cranberry-Chiquita.
Cranberry-Ruby Pears.
Spoon sauce over cooked or canned pear halves for Cranberry-Ruby Pears.
Put some in your freezer and enjoy these appetizing fresh cranberry sauces the year round.
