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Sweet-And-Spicy Thanksgiving

November 25, 2013


It’s not too late to contribute to the Thanksgiving meal. You can bring the often-forgotten cranberry sauce by spending just a few bucks and about 15 minutes. No joke.

When everyone is asking for this recipe on their tryptophan high, you can thank me and Martha for this amazingly delicious Sweet-And-Spicy Cranberry Sauce.

3/4 pound fresh or frozen cranberries (I prefer fresh)
1/2 cup packed light-brown sugar
2 whole cloves
1/4 teaspoon cayenne pepper
3/4 teaspoon grated lime zest
1 tablespoon lime juice
Salt to taste

In a medium saucepan, bring cranberries, brown sugar, cloves and 1/3 cup water to a rapid simmer over medium heat. Cook until berries burst and mixture becomes syrupy, 10 minutes. Stir in cayenne and lime zest and juice. Season with salt. Serve at room temperature. Make up to 3 days in advance and refrigerate.

Nutritional Information
(based on 8 servings) 65 calories; 0 g fat; 0 g saturated fat; 0 g protein; 17 g carbohydrates; 2 g fiber

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