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Fresh/Frozen Cranberries
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PARSONS’ CRANBERRY SAUCE
3 cups (12 oz. by weight) seeded CAPE BLANCO CRANBERRIES
1½ cups granulated sugar
2 tablespoons frozen orange juice concentrate
Water
½ cup walnuts, chopped
Cut CAPE BLANCO CRANBERRIES in half (across the berry, not end to end) and place in a colander. Shake out the seeds. Rinse under running water to wash out more seeds. Combine cranberries, sugar and orange juice in a saucepan. Add enough water to come just below the surface of the berries. Boil about 10 minutes. Add nuts. Cool and serve.
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