Aside from its traditional place on the holiday dinner plate, this sauce makes a great topping for waffles or pancakes, too.
Oxmoor House JUNE 2007
Combine all ingredients in a heavy saucepan. Bring mixture to a boil; reduce heat, and simmer 8 minutes or just until cranberries begin to pop, stirring often. Pour sauce into a serving bowl, and let cool completely. Serve chilled, if desired.
Make-Ahead Note: Sauce can be made up to 1 week ahead. Keep covered in refrigerator.
Go to Full Version of