Serve this delicious strawberry
cranberry sauce as an accompaniment to hot or cold meats or poultry.
Strawberry
Cranberry Sauce
- 2 (10-ounce) packages
frozen sliced California strawberries
1/2 cup granulated sugar
1/4 cup water
1 (12-ounce) package fresh cranberries
2 ounces crystallized ginger, cut in slivers
Peel from 1/2 large orange, cut in julienne strips
2 (3-inch) cinnamon sticks.
- Drain liquid form strawberries
into 3-quart saucepan, reserving berries. Add sugar and water;
bring to boil, stirring to dissolve sugar. Add cranberries, ginger,
peel and cinnamon. Return to boil; reduce heat and simmer 10
minutes, stirring occasionally. Stir in reserved strawberries.
Remove from heat; cool.
- Spoon into pretty jars,
cover and refrigerate up to a month.
Makes 1 quart.
Recipe provided courtesy California Strawberry
Commission. ©2003 California Strawberry Commission. All
rights reserved. Used with permission.
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