CRANBERRY SAUCE
500 g fresh or frozen cranberries
125 ml (½ cup) water
250 ml (1 cup) Huletts white sugar
Cook the cranberries, water and sugar for about 20 – 25 min, or until very tender and the mixture starts to get thick and syrupy. Allow to cool and place in a blender or food processor. Process until the cranberries are chopped but not completely smooth.
Makes approximately 500 ml.
Recipe posted by Lorraine Weitz Brand
