Lemon-honey and cranberry sauce

Yield: 2 servings

Measure Ingredient
1 pounds Cranberries
1 Inch Spring Water
1 cup Lemon Honey -- or to taste

In a small casserole, simmer the cranberries in 1" of spring water until they burst. Add lemon honey to taste. Cool before serving.

Alternatively, you can merely grind the raw cranberries with the lemon honey in a food processor or blender. A suggestion is to substitute orange juice instead of the water. Then you can cut down on the amount of honey used. Great for Thanksgiving. Makes 2 cups.

Recipe By : An American Folklife Cookbook - ISBN 0-8052-3914-6 From: Dan Klepach Date: 05-28-95 (159) Fido: Cooking

Similar recipes