Old Family Recipes-Feb 2003
English style Cranberry Sauce
Makes 8 - 10 servings
12-ounce bag fresh cranberries
½ cup firmly packed light brown sugar, or to taste
1/4 cup port or sherry, more or less to taste
Combine the ingredients in a large saucepan. Cook over low heat, covered, until the cranberries have burst and the mixture thickens, about 20 to 25 minutes. Let cool, then refrigerate until needed. Serve cold or at room temperature.
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