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Mulled Cranberry Sauce

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“Original recipe from 1999 Bon Appetit..this is a break away from the stuff in the can. I always double this so I have extra through the year. Also makes a great tart or cheesecake topping...sweet or savory. I've used it to cover goat cheese and gorgonzola tart bites.”
READY IN:
20mins
SERVES:
12
YIELD:
2 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all ingredients in a large saucepan.
  2. Bring to a boil over high heat, stirring until sugar dissolves.
  3. Reduce heat to medium and cook until liquid is medium-thick syrup and sauce is reduced to 2 2/3 cups, stirring occasionally, about 12 minutes.
  4. Transfer sauce to bowl; refrigerate until cold, about 3 hours. (Can be prepared 1 week ahead. Cover. Keep chilled.).

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