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Gingered Cranberry Sauce
2 pints
- Difficulty
Easy
Published 1966
Ingredients
4 cups 1 cup 2 cups
Method
Place the cranberries in a saucepan containing the water. Cover and bring to a boil. Cook for six to eight minutes, until skins burst.
Remove the cranberry mixture from the heat and stir in the sugar, salt and gingerroot. Mix thoroughly. Cool and chill. Serve with poultry, pork, ham or veal.
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