We do pretty much the same thing although with a lot less sugar. Texture
comes out very nice as long as the time is watched.


Melba's Jammin' wrote:
>
> { Exported from MasterCook Mac }
>
> Cranberry Sauce - Microwave
>
> Recipe By: posted again to rec.food.cooking by Barb Schaller, 11-20-2007
> Serving Size: 10
>
> 1 12 oz. bag fresh cranberries
> 1 cup sugar
> 1/4 cup water
>
> Mix together cranberries, sugar and water in microwave-safe 2-quart
> casserole. Cover with lid or vented plastic food wrap and microwave on
> high (100% power), 6-7 minutes, stirring at 3 minutes, until cranberry
> skins pop. (Maybe less time in newer, higher-powered nukers.) Frozen
> cranberries will take 2 to 3 minutes longer to cook and should be
> stirred twice.
>
> Stir again and cool, covered, to room temperature. Stir and serve or
> chill before serving. Makes 2 cups.
>
> Spicy Cranberry Sauce: Prepare as directed, but mix 1/4 teaspoon each
> ground cinnamon, ginger, and cloves with sugar.
>
> Orange-Cranberry Sauce: Prepare as directed, but substitute packed light
> brown sugar for granulated sugar, orange juice for water, and finely
> grated peel of one orange.
> ‹‹‹‹‹
> Notes: Pretty tough to beat this method of cooking.
> Source: Strib Taste section 11/14/90
> ___
>
> -Barb, Mother Superior, HOSSSPoJ
> Notes about our meals in Tuscany have been posted to
> http://www.jamlady.eboard.com; 10-16-2007