• 1 bag (12 oz) fresh/frozen cranberries
• 1 1/4 cup sugar
• 3/4 cup water

• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp ground cloves

In saucepan, combine all ingredients. Bring to boil. Stir constantly. Reduce heat and simmer 15-20 min until mixture thickens. Cool completely and store in refrigerator. Serve over cream cheese with crackers. Yields 3 cups.

Source: Bobby Walker - Champaign-Urbana Herb Society

Recipe Index | Herb Society Homepage |