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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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I use this fruity sauce with baked or grilled meats, notes field editor Marlene Muckenhirn of Delano, Minnesota. Ingredients:
1 can (14-1/2 ounces) italian stewed tomatoes |
1/2 cup chopped onion |
2 tablespoons brown sugar |
1 tablespoon cider vinegar |
1 tablespoon molasses |
2 garlic cloves, minced |
1/2 teaspoon ground cumin |
1/2 teaspoon paprika |
1/4 teaspoon ground allspice |
1 can (14 ounces) whole-berry cranberry sauce |
Directions:
1. Place the first nine ingredients in a blender; cover and process until almost smooth. Transfer to a saucepan; add cranberry sauce. Bring to a boil; reduce heat. Simmer, uncovered, for 30 minutes or until thickened, stirring occasionally. Serve warm or cold as an accompaniment to poultry or pork. Refrigerate leftovers. Yield: 3 cups.
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