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Source: FamilyTime Favorites

Classic Cooked Cranberry Sauce
Another Thanksgiving classic, this cranberry sauce keeps for a week. It's great with chicken and pork, too -- so don't save it only for the last Thursday of November!
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Serves: makes 2 generous cups
Prep Time: 5 minutes
Cook Time: 10 to 15 minutes
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1 cup water
1 cup granulated sugar
1 12-ounce bag cranberries




Combine the sugar and water in a large saucepan. Cook over medium-high heat until boiling. Stir occasionally until the sugar dissolves.

Add the cranberries and cook, stirring, until boiling. Reduce the heat to low and cook gently for 10 to 15 minutes until the cranberries pop and the sauce thickens. Set aside to cool.

When cool, the sauce will thicken further. Cover and refrigerate for up to 1 week.





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