Cranberry Sauce by Elizabeth
Clean the fresh cranberries, removing all soft, injured or otherwise icky looking ones. Just barely cover with water in a sauce pan. Simmer until the berries burst and sauce is thickening, stirring occasionally to keep from scorching.
Add sugar to taste, starting with about half a cup and working your way up to preferred sweetness.
Let cool a bit, serve.
Elizabeth/zinlizzie
(11/17/01)
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