Title: Cranberry Sauce
Categories: None
Yield: 1 Servings

1 pk (1 pound) cranberries,
-rinsed and drained;
-discard wrinkled berries
-and stems
5 c Water
2 c Sugar
4 tb Unsalted butter
1 ts Salt
2 ts Vanilla extract
1/2 c Dairy sour cream

Combine cranberries, water and sugar. Boil until thickened, about 30 to 35
minutes, stirring occasionally. Toward the end of the cooking time, use a
potato masher to mash all berries. Reduce heat to low and add butter and
salt; simmer until butter melts, stirring occasionally. Remove from heat
and stir in vanilla. Cool to room temperature. Just before serving, fold
in the sour cream and mix well. Serve immediately.

Posted to EAT-L Digest 23 November 96

Date: Sun, 24 Nov 1996 09:36:04 -0800

From: Pat Burrows