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While this cranberry sauce is simmering, the wonderful fragrance of the spices brings back happy memories of when my mother made it for the holidays. My husband and three sons are glad I’m carrying on her tradition!
This recipe is:
Contest Winning
Nutritional Facts 1 serving (1/4 cup) equals 191 calories, trace fat (trace saturated fat), 0 cholesterol, 38 mg sodium, 49 g carbohydrate, 2 g fiber, trace protein.
Originally published as Spiced Cranberry Sauce in Country October/November 2006, p49
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Reviewed on Jan. 02, 2012 by DLB17
I made this for friends on Thanksgiving, and had such great comments about it that I made it again for my family for Christmas dinner. I make it the night before I need it, since then it is well set and the flavor of the spices really comes out.
Reviewed on Nov. 22, 2011 by Loufrommaine
I made this last Thanksgiving, and just made it again for this one. I tastes as good as it smells. It is great on a left over turkey sandwich also.
Reviewed on Nov. 19, 2011 by brijen
will be making it for the third year in a row. just added 1 can of manderine oranges.
Reviewed on Nov. 08, 2011 by nelda h. till
I combined 2 of your recipes--this one and added 1 tsp. vanilla, chopped almonds, and probably another cup of sugar. My husband prefers sweet rather than tangy cranberries.Both of us thought the results was delicious. I'm sure I'll keep making this way rather than the old family way.
I combined 2 of your recipes--this one and added 1 tsp. vanilla, chopped almonds, and probably another cup of sugar. My husband prefers sweet rather than tangy cranberries.
Both of us thought the results was delicious. I'm sure I'll keep making this way rather than the old family way.
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