Cranberry sauce with raspberry vinegar
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Sugar |
| ½ | cup | Raspberry vinegar |
| ¼ | cup | Water |
| 12 | ounces | Cranberries |
| 1 | Cinnamon stick | |
| 1 | tablespoon | Thin orange peel strips (orange part only) |
Directions
In a heavy medium saucepan set over medium-high heat, bring first 3 ingredients to a boil, stirring to dissolve sugar. Add cranberries, cinnamon stick and orange peel. Reduce heat, cover partially, and simmer until berries start to pop, about 10 minutes. Remove from heat. Cool completely. Discard cinnamon stick.
May be stored (refrigerated) up to 1 week before serving.
Adapted from a recipe in Bon Appetit, November 1994 Typed for you by Karen Mintzias
Submitted By KAREN MINTZIAS On 11-25-94
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