Real Simple - - Relating -

STIR cran­ber­ries, orange peel, cin­na­mon, salt, and cup wa­ter in a medium saucepan over medium. Bring to a sim­mer and cook, stir­ring of­ten and oc­ca­sion­ally press­ing down on cran­ber­ries with the back of a wooden spoon, un­til cran­ber­ries burst, about 10 min­utes.

RE­MOVE from heat and stir in pre­serves un­til well com­bined. Trans­fer to a bowl. Serve at room tem­per­a­ture. Sauce may be stored in a cov­ered con­tainer in the re­frig­er­a­tor for up to 2 weeks.

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