Not exact matches
Reduce heat to medium low and simmer until
cranberries burst and
mixture is
thickened, about 10 minutes.
She simply follows the recipe on the bag of
cranberries (one bag of rinsed and picked
cranberries, 1 cup of water and 1 cup of natural sugar simmered together for 5 to 10 minutes or until
cranberries pop and the
mixture thickens), but she substitutes clementine juice for the water and adds a generous portion of walnut pieces.
Bring to a boil, then reduce heat and simmer for about 10 minutes or so, until
cranberries have popped and the
mixture has reduced and
thickened (it will look like
cranberry sauce).
I added about 2 teaspoonfuls of corn starch when heating the lime,
cranberry mixture over the boiling water, which shortened the amount of time for the liquid to
thicken.
Reduce heat to medium - low; simmer 10 — 12 minutes or until
cranberries pop and
mixture thickens.
Bring to a boil, turn heat to low and simmer for 20 minutes, until
cranberries pop and
mixture thickens.
Cranberry skins should be popped and the
mixture will
thicken.
Cook the
mixture, stirring occasionally, until the
cranberries start to pop and the sauce
thickens, about 20 to 25 minutes.