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“The original recipe for this cranberry sauce was found in The Thanksgiving Cookbook, 1991. It's been tweaked slightly since I do enjoy the orange flavor! Preparation time does not include the time needed for the sauce to cool to room temperature.”
READY IN:
20mins
SERVES:
8
YIELD:
2 1/4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine cranberries, sugar, orange juice, Triple Sec, allspice, cloves & ginger in a medium nonreactive saucepan & bring to a boil, then reduce heat to medium-low & simmer, stirring frequently, for about 10 minutes, or until berries begin to pop & the mixture thickens slightly.
  2. Remove from heat & let the mixture cool slightly, then stir in the orange zest & walnuts, before letting the sauce cool to room temperature.
  3. Pour into a container with a tight lid & refrigerate until serving time.
  4. Cold, in the refrigerator, the sauce will keep for at least 3 weeks.

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