Cranberry Sauce II Recipe

Ingredients

1 tablespoon lemon juice

1 tablespoon white sugar

1 tablespoon distilled white vinegar

1 1/2 cups water

4 (6 ounce) cans whole kernel corn

2 tablespoons white sugar

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground cinnamon

1/2 cup white wine

1/2 cup white vinegar

1/2 cup white sugar

3 tablespoons distilled white vinegar

1 teaspoon vanilla extract

Directions

In a large bowl, combine lemon juice, 1 tablespoon sugar, 1 tablespoon vinegar and water. Bring to a boil, then reduce heat to low and simmer for 2 minutes. Stir in corn and remaining 1 tablespoon sugar and salt and pepper. Simmer for 20 to 25 minutes, stirring occasionally.

Combine wine and vinegar in a large saucepan, over medium heat. Bring to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally. Stir in vinegar and vanilla extract. Simmer 5 to 10 minutes, stirring occasionally. Serve hot.

Comments

BuDDYG writes:

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I made this quick, easy recipe - and let me tell you it was tasty! The dough directions are little confusing, so I kind of winged it. I doubled the recipe, and found that I stuffed the dough full enough to only use one roll of crescents even though I had twice the stuffing.

Cranberry Sauce II Recipe

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