Candied Cranberry Sauce/Pic

[Roxy15]

[SIZE=20pt]Candied Cranberry Sauce:[/SIZE]

[SIZE=20pt][/SIZE]

[SIZE=20pt]***Makes About 5 Cups [/SIZE]

[SIZE=20pt]2 Cups Cold Water[/SIZE]

[SIZE=20pt]1 Cup Sugar[/SIZE]

[SIZE=20pt]1-1/2 Cups Light Brown Sugar, Packed[/SIZE]

[SIZE=20pt]24-ozs. Fresh, Whole Cranberries, Washed & Stemmed-(6 Cups)[/SIZE]

[SIZE=20pt]2 Tsp. Grated Orange Rind[/SIZE]

[SIZE=20pt]1 Tsp. Ground Cinnamon[/SIZE]

[SIZE=20pt]1/2 Tsp. Lemon Rind-(Grated)[/SIZE]

[SIZE=20pt]1/2 Tsp. Ground Nutmeg[/SIZE]

[SIZE=20pt]1/4 Tsp. Ground Cloves[/SIZE]

[SIZE=20pt]1/2 Cup Fresh Orange Juice[/SIZE]

[SIZE=20pt]1/4 Cup Fresh Lemon Juice[/SIZE]

[SIZE=20pt]2 T. Cornstarch[/SIZE]

[SIZE=20pt]3 Cinnamon Sticks, Each 3” Long[/SIZE]

[SIZE=20pt]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. [/SIZE]

[SIZE=20pt]Lower the heat, cover and simmer for 10 minutes.[/SIZE]

[SIZE=20pt]Transfer to a heatproof container; let cool. Discard the cinnamon sticks, then cover and refrigerate for up to 1 week.[/SIZE]

[SIZE=20pt] [/SIZE]