Yield: 1 servings
| Measure | Ingredient |
|---|---|
| \N \N | A; (12-ounce) bag of |
| \N \N | ; cranberries, picked |
| \N \N | ; over |
| ½ cup | Honey |
| 2 tablespoons | Firmly packed brown sugar; or to taste, up to |
| \N \N | ; 3 |
| \N \N | Two; (3-inch) cinnamon |
| \N \N | ; sticks |
| 6 \N | Whole cloves |
| ¼ teaspoon | Freshly grated nutmeg; or to taste |
| ¾ cup | Water |
In a saucepan combine the cranberries, the honey, the brown sugar, the cinnamon sticks, the cloves, the nutmeg, and the water and simmer the mixture, covered, stirring occasionally, for 5 to 10 minutes, or until the cranberries have burst and the mixture is thickened. Transfer the sauce to a bowl and let it cool. The sauce may be made 2 days in advance and kept covered and chilled. Serve the sauce at room temperature.
Makes about 2¼ cups.
Gourmet November 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.