Tuesday, March 30, 2010

Thanksgiving Cranberries

1 1/2 c sugar
3/4 c water
3 whole cloves
3 whole allspice
2 (3 inch) cinnamon sticks
1 (12 ounce) bag fresh cranberries
Grated Orange Peel

Bring sugar, water, clovs, allspice and cinnamon sticks to a boil in 4-quart saucepan.  Cook, stirring until syrup is clear, about 3 minutes.  Add cranberries and cook just until they begin to pop, about 5 minutes.  Remove from heat, add grated orange peel and cool.  Keep in refurigerator at least 3 days before serving

Lori Oberender Recipe

Serves 15 people

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