WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


Cranberries

Fresh Cranberry Sauce

Cooked Cranberries
by Judi Hubbell, Janesville

1 cup sugar
1 cup water
1 12-ounce package fresh or frozen cranberries

Combine sugar and water in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time. Makes 2-1/4 cups.

1 lb. cranberries
2 cups sugar
1/2 cup water

Boil sugar and water together until it will spin a long hair when dropped from a spoon. Add cranberries and cook until popped. Set aside to cool. (Best prepared a day ahead of serving and chilled in the refrigerator overnight.)

  

 

WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2004 Wisconsin Energy Cooperative News