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KOSHER
CRANBERRY RECIPES |
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FESTIVE
CRANBERRY SAUCE
Makes about 2½ cups
| INGREDIENTS: |
- 12 ounces fresh or frozen
cranberries, thawed
- 2/3 cup sugar
- 1 cup water divided
- 1/2 teaspoon almond extract
(optional)
- 2 tbsp cornstarch
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| DIRECTIONS: |
- Combine cranberries, sugar, 3/4
cup water and, if desired, almond extract in medium saucepan.
Bring to a boil over medium-high heat; reduce heat to low.
Simmer, uncovered, 5 minutes or until cranberries are tender and
sugar is dissolved.
- Return mixture to a boil over
medium-high heat. Stir remaining 1/4 cup water into cornstarch
in small cup until smooth; stir into boiling mixture. Boil 1
minute or until thickened, stirring constantly.
Source: adopted from Home for
the Holiday Thanksgiving Classics
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