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Sauces and Condiments

My father's cranberry sauce

My father's cranberry sauce
Ken Hively / Los Angeles Times

It's the old parlor game: "If you could eat dinner with anyone you wanted, whom would it be?" That may be fun for some, but for those who love to cook, wouldn't a more kitchen-centric twist be even better? Wouldn't ... Read more

Total time: 25 minutes, plus 2 hours chilling | Makes 6 cups
  • 2 cinnamon sticks
  • 30 whole cloves
  • 8 whole allspice
  • 3 cups water
  • 3 (12-ounce) bags cranberries
  • 3 cups sugar

Step 1Place the cinnamon sticks, cloves and allspice in a cheesecloth bag and tie it shut.

Step 2In a large pot, bring the water to a boil and add the spices and cranberries. Simmer until they are soft and beginning to jell, 10 to 15 minutes.

Step 3Place a strainer over a large bowl. Remove the bag of spices and pour the cranberries into the strainer, pressing them through with the back of a spoon and scraping from time to time to clear the mesh. You may need to do this in 2 batches. Discard the solids in the strainer.

Step 4In a clean pot, combine the strained cranberries and the sugar and bring the mixture to a rapid boil and cook until it begins to set, about 2 minutes or so. Pour into a serving dish or dishes. Place a piece of plastic wrap on the surface to prevent a skin from forming. Cool slightly, then refrigerate until set, about 2 hours.

Note: From Lydia Shire.

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