Cranberry topping

Yield: 16 Servings

Measure Ingredient
1 \N Fresh or frozen cranberries
¾ cup Sugar
¾ cup Orange juice
1 tablespoon Orange zest
¼ teaspoon Cinnamon
¼ teaspoon Ground cloves
1 tablespoon Cornstarch

In pot over medium heat combine cranberries, sugar, orange juice and zest, cinnamon and cloves. Cook, stirring frequently, until cranberries burst, about 10 minutes. dissolve cornstarch in 2 tbs.

water. Add to cranberry mixture; cook, stirring constantly, until mixture thickens, 3-4 minutes. Cool completly. Makes 16 servings Per serving:

53 cals 0 g protien 0 g fat 0 mg chol 14 g carbs

1 mg sodium Source: Women's World Nov½, 1996 Typos by Sarah Gruenwald sitm@...

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