|
Title: Cranberry Sauce Categories: Yield: 100 Servings 2 1/2 qt WATER; COLD 6 lb SUGAR; GRANULATED 10 LB 1. COMBINE SUGAR AND WATER; BRING TO A BOIL; BOIL 5 MINUTES. 2. ADD CRANBERRIES; REDUCE HEAT; SIMMER 15 MINUTES OR UNTIL SKINS BURST. STIR OCCASIONALLY. 3. SKIM FOAM FROM TOP. 4. POUR INTO CONTAINERS. COVER; REFRIGERATE UNTIL READY TO SERVE. NOTE: IN STEP 2, 6 LB FRESH CRANBERRIES A.P. WILL YIELD 5 LB 12 OZ OR 5 3/4 QTS CRANBERRIES. Recipe Number: M07400 SERVING SIZE: 1/3 CUP From the Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |