Candied Cranberry Sauce/Pic

[Roxy15]

Candied Cranberry Sauce:

 

 

***Makes About 5 Cups

 

2 Cups Cold Water

1 Cup Sugar

1-1/2 Cups Light Brown Sugar, Packed

24-ozs. Fresh, Whole Cranberries, Washed & Stemmed-(6 Cups)

2 Tsp. Grated Orange Rind

1 Tsp. Ground Cinnamon

1/2 Tsp. Lemon Rind-(Grated)

1/2 Tsp. Ground Nutmeg

1/4 Tsp. Ground Cloves

1/2 Cup Fresh Orange Juice

1/4 Cup Fresh Lemon Juice

2 T. Cornstarch

3 Cinnamon Sticks, Each 3” Long

 

In a large, heavy stainless saucepan, bring the water and sugars to a boil over high heat; cook, stirring for 5 minutes or till the sugar has dissolved. Stir in the cranberries orange rind, cinnamon, lemon rind, nutmeg and cloves. Simmer for 3 minutes or until the berries begin to pop. Stir in the juices, cornstarch and cinnamon sticks; bring to a boil.

Lower the heat, cover and simmer for 10 minutes.

 

Transfer to a heatproof container; let cool. Discard the cinnamon sticks, then cover and refrigerate for up to 1 week.