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Cinnamon and Clove Cranberry Sauce

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“From the November 2006 issue of Bon Appetit magazine.”
READY IN:
25mins
YIELD:
2.25 cups
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Combine cranberries, sugar, water, orange peel and kosher salt in a heavy medium saucepan.
  2. Add cinnamon, allspice, cloves, and nutmeg.
  3. Bring to boil, stirring often.
  4. Reduce heat to medium low and simmer until most of cranberries burst, stirring occasionally, about 10 minutes.
  5. Transfer sauce to medium bowl.
  6. Cool to room temperature.
  7. Stir in ginger. Cover and store in refrigerator until ready to serve.
  8. Can be prepared 1 week ahead; keep refrigerated.

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