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| My MIL found this in her local newspaper where it was called "Cranberry Salad" and its source was the Farmers Almanac. It isn't a salad so I've just renamed it Cranberry Sauce and love it.
Cranberry Sauce 1-1/2 cups water
Bring water to a boil. Add cranberries and simmer for 8-10 minutes, or until berries pop. Add: 2 cups sugar
Directions: Simmer mixture for 20 minutes. Let cool. Add ½ cup walnuts. Makes 5 cups. Source: Farmers Almanac My note: I drain the crushed pineapple in a sieve. Also, after zesting, I find it easier to cut thick slices of the orange, then cut off the peel and cut out the sections of the orange. Sometimes I cut back a little on the sugar. |
Follow-Up Postings:
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| Instead of using just plain water to cook the whole cranberries, I use orange juice (concentrate diluted) or cranberry juice. |
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| Here's my favorite. Cranberry jezabel 12 oz bag fresh or frozen cranberries 1 c. water 3/4 c. white sugar 1/2 c brown sugar Wash and pick over the berries, put water and sugars in sauce pan( large enough to prevent boil over) and bring to a boil, add berries and return to a boil, cook on medium for 15 to 20 minutes from the time it returns to a boil, stirring occasionally. Cool to luke warm and add 3 T. fresh (fresh is hotter!) horseradish and 1T Dijon mustard, stir, refrigerate and enjoy! Linda C |
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| Hi Linda - love Jezebel sauce to begin with so I have a question about the horseradish. Can I use the bottled plain horseradish w/o ruining the recipe? Ann |
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| Yep...but buy new....if it has been in the refrig for a while it loses "hot"... |
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- Posted by sally_grower (My Page) on Sun, Nov 9, 08 at 22:22
| This is my favorite, I usually make half a recipe since I'm the only one here that eats cranberries! Just made it again today. Cranberry Salad 2 small pkgs. Raspberry jello Dissolve jello in boiling water. Add remaining ingredients. Set in refrigerator until set. |
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