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12-12-2010 07:01 PM
I made cranberry sauce for the first time yesterday. I had a recipe with OJ, water, orange zest, sugar and Grand Marnier. I followed the instructions and cooked it for twenty minutes. (I don't like cranberries ... this for my husband to try). I put it in the fridge after it cooled and he had it today with Cornish hens. He liked it yesterday before I refrigerated it. He didn't like it today because it was "congealed" looking.
Can anybody tell me what I am doing wrong? Did I cook it too long? I smashed some of the cranberries but not all. Any advice for me? I'm doing Christmas dinner for 14 and would like to add this traditional dish.
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