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“This recipe is a favorite at Thanksgiving and wonderful on everything! Great the next day on toast. It's good anytime!”
READY IN:
25mins
SERVES:
20
YIELD:
20-30 Spoonfuls
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring water to a boil with sugar and add cranberries. Stir until half have popped and add the rest of the ingredients.
  2. Cook until berries have popped and have a sauce consistency.
  3. Storage: The sauce will last one week in the fridge and 6 months in the freezer.

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