"My grandmother gave me the recipe for this tangy cranberry dish more than 30 years ago," says Jill Alpert of Kansas, Missouri. "It's a nice accompaniment to a traditional turkey dinner, but it also goes well with pork. I save a portion to make the cranberry gelatin salad for the next day."
- 3 packages (12 ounces each) fresh or frozen cranberries
- 3-1/2 cups sugar
- 1-1/2 cups water
- 1/2 cup cider vinegar
- 1-1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground allspice or cloves
- In a Dutch oven, combine all of the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until the cranberries pop and mixture is thickened. Cover and refrigerate until chilled. Yield: 7 cups.
Originally published as Sugar 'N' Spice Cranberries in Quick Cooking November/December 2003, p14
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