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Cranberry Sauce

Cranberry Sauce

Paula Nemzek for KCTS 9 Cooks

Holly Hoag from our Corporate Support department made this easy homemade sauce at a recent staff potluck to rave reviews.

Makes about 4 cups

  • 3/4 cup sugar
  • 1 cup water
  • 2 10-ounce packages fresh or frozen cranberries
  • 1 teaspoon cinnamon
  • 1 cup mixed raisins
  • 1 cup fresh or frozen blueberries

Rinse cranberries and discard any that are not sauce-worthy.

In a medium to large non-reactive saucepan, heat sugar and water on high heat and bring to a boil. Add in the cranberries, and return mixture to a boil. Add cinnamon, raisins and blueberries, lower heat, and simmer for about 10 minutes or until most of the cranberries have burst.

Let the sauce cool to room temperature, then transfer to a covered container and refrigerate. Wait for compliments at the holiday table!

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