![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkhkqQe8GdHH2wUSevYHr_wULwgT06hrbJcha3W1u-PW0ILknhz5x9Ey6wgvXv6Wor782dn7Mdr-oJJsRRjBp8w2S8RPsILcfQRTbxsoX6mOTgqymaCkJdJ4uS6dLSIRV5uZAsBeOlTg/s320/image-715829.jpg)
This recipe was graciously shared with me by a Jamaican friend, many years ago. It makes a delicious sauce, different from any other cranberry sauce I've ever tasted or made. It does not "gel" but you do want to cook it long enough to make a good, thick consistency. You can use 1 tablespoon of excellent quality ground cinnamon instead of the cinnamon stick, if you prefer. Originally submitted to ThanksgivingRecipe.com.
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