Wayne’s Cranberry Sauce
Recipe information
Yield
4-5 cups
Ingredients
1 cup sugar
1 cup water
One 16-ounce bag fresh cranberries
1 cup chopped apple
1 cup chopped walnuts
1/2 cup raisins
1/4 cup Grand Marnier
Juice of 1/2 orange
Juice of 1/2 lemon
1 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
Preparation
Combine the sugar and water in a large saucepan and bring to a boil. Add the cranberries and return to a boil, then lower the heat so that the liquid simmers. Add the apple, walnuts, raisins, Grand Marnier, orange and lemon juices, cinnamon, and nutmeg, and cook for 10 to 15 minutes. Remove the pan from the heat and let the sauce cool.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
