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Cranberry Sauce

Reviewed: Jan. 24, 2012
This recipe was so easy and turned out wonderfully. However, the second time I made it, I cut the sugar to 3/4 C., which brightened the taste and allowed the fruit to stand on its own more. I also doubled the cook time to 20 minutes to allow the sauce to thicken a bit more. I now make it whenever fresh cranberries are available in the stores.
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