1 bag froozen cranberries Medium size sauce pan Water to cover cranberries and up to about 2 inches above the berries
Add cold water to berries and bring to a medium boil. Berries will begin to burst soon. Continue boiling for 15 minutes or so, and use a masher to crush berries, releasing some of the pulp into the water.
When most of the berries seem to be crushed, strain the juice and mash the berries to include the pulp in the juice. (I blend the remaining cranberry pulp/skin into fine pieces and add it to olive oil salad dressings.)
Separate the nectar into 1/2 cup portions, if you wish, and freeze them. Add one or more cups to a pitcher of Green Tea, 1/8 to 1/4 cup to salad dressings, marinates, sauces. I usually freeze it in ice trays and use it often. If you use it in tea you will use more sugar than you would normally use in drinks. If you cook or marinate with it, add a pinch of sugar or splenda during cooking. View Thread
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