Wednesday, November 27, 2013

Quick Cranberry Sauce

1 bag fresh cranberries
1 cup sugar
1/4 cup water
1 teaspoon cinnamon

Combine all ingredients in a small sauce pan and bring to a boil.
Boil over medium heat for 10-15 minutes, stirring occasionally.
Cranberries will pop and sauce will start to thicken.
Let cool to room temperature and then store in the fridge for up to one week.

Makes 1 pint.

If you have more time and want to make lots of cranberry sauce 
to share with friends for their holiday table you can go here.

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