Title: Cranberry Sauce II
Categories: Sauces, Fruits
Yield: 1 servings
12 oz Bag cranberries
2 md Apples; pared and chopped
1 c Orange juice
1 ds Ground cloves
Combine all, bring to a boil, stirring. Cook over medium heat
stirring constantly, about 8 minutes - berries will `pop' and sauce
will thicken. Chill.
If you want it sweeter, you might want to try apple juice instead
of orange juice. We also like it with a handful of chopped nuts -
pecans preferrably, with walnuts a second choice. I have also
thrown coconut (unsweetened) in it - although others liked it, we
weren't that crazy about it.
We eat cranberry sauce year around. I buy 15 - 20 bags during the
holidays and pop them in the freezer for later use. Cook 'em
frozen. They are great in bread/muffins, too.
