asente@cascade (Paul Asente) (11/21/86)
Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE CRANB-SAUCE-1 S "13 Nov 86" 1986 .RZ "CRANBERRY SAUCE" "Homemade cranberry sauce" Most people don't realize how easy it is to make cranberry sauce. It tastes much better fresh than canned (what doesn't?). .IH "Makes a lot" .IG "1 lb" "cranberries" "500 g" .IG "" "water" .IG "1 cup" "sugar" "200 g" .PH .SK 1 Rinse the cranberries and put them into a heavy pot. Add just enough water to cover them. Stir in the sugar. .SK 2 Cook over medium heat, stirring frequently, until most of the cranberries have split open. This will take about 15 minutes. Stir well, then taste it, and add more sugar if it's not sweet enough for you. If you add more sugar, cook it a little longer, still stirring, to make sure that the new sugar is completely dissolved. .SK 3 Chill overnight. .SK 4 Eat. .NX This keeps covered in the refrigerator for quite a long time. .SH RATING .I Difficulty: Easy .I Time: 20 minutes preparation, overnight chilling. .I Precision: No need to measure. .WR Paul Asente Stanford University, CIS Apple Orchard, Palo Alto, Calif., USA asente@cascade.stanford.edu ...decwrl!glacier!cascade!asente