Quick and easay cranberry sauce

  • Time cooking time: 20-30 minutes
  • Yield Serves 8


    1 bag (12 ounces) frozen cranberries
    1 jar (12 ounces) red-currant jelly


    In a medium saucepan, combine cranberries and jelly. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, until cranberries have burst and liquid has reduced to a syrup, 20 to 30 minutes.
    Transfer to a serving dish, and let cool.
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