Rose Cranberry Sauce

With wine, cloves and oranges.

From the box of C.C. from Ceres, California.

Rose Cranberry Sauce

Rinse, drain 1 cup fresh cranberries. Blend 1 tablespoon cornstarch, 2/3 cup sugar, few grains salt. Add 1/2 cup Rose wine, 6 whole cloves, 1 teaspoon grated orange rind, 1/2 cup orange juice. Boil 2 minutes. Add cranberries, cook 5 minutes or until skins pop.

Leave a Reply

Your email address will not be published.
Required fields are marked:*