KOSHER RECIPES: CRANBERRIES

  
   
 

KOSHER CRANBERRY RECIPES

  
 

HONEY CRANBERRY SAUCE Makes 6 servings

INGREDIENTS:
  • 1½ cups cranberries
  • 1 can (8 ounces) pineapple tidbits in juice, undrained
  • 3 tbsp honey
  • 2 tbsp dried currants or raisings
  • 5 tbsp water, divided
  • ¼ tsp ground allspice
  • 1 tsp cornstarch
DIRECTIONS: 
  1. Combine cranberries, pineapple with juice, honey, currants, 2 tbsp water and allspice in small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium. Cook, uncovered, 3 to 4 minutes or until cranberry skins pop.
    Combine remaining 3 tbsp water and cornstarch in small bowl until smooth. Stir into cranberry mixture. Cook and stir until mixture boils and thickens. Cook and stir 2 minutes more.
    Note: This dish may be served warm or chilled with roast poultry.