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Ruby Sauce

This recipe is from the Wisconsin Cranberry Growers’ Favorite Recipes cookbook. First published in 1991, we recently had the popular 160-page cookbook reprinted.

  • 3 cups fresh cranberries, halved
  • 2 cups sugar
  • 1/3 cup water
  • 1 teaspoon almond extract

Cut cranberries in half and remove seeds. In a medium saucepan, combine sugar and water; bring to a boil. Add cranberries and boil for 10 minutes. Remove from heat and add almond extract.

Keeps well when stored in a glass jar in refrigerator.

The Wisconsin Cranberry Growers’ Favorite Recipes cookbook is available from our on-line store and in our gift shop.

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