Recipe: Mom Parsons’ cranberries
Mom Parsons’ cranberries
15 minutes, plus 1 to 3 days chilling time
3 allspice berries
2 (3-inch) cinnamon sticks
1 1/2 cups sugar
3/4 cup water
1 (12-ounce) bag fresh cranberries
Grated zest of 1 orange
1. Make a sachet: Wrap the cloves, allspice and cinnamon sticks in a cheesecloth square and tie it shut. Bring sugar, water and spice sachet to a boil in a 4-quart saucepan. Cook, stirring, until the syrup is clear, about 3 minutes. Add the cranberries and cook just until they begin to pop, about 5 minutes.
2. Remove the pan from the heat, add the grated orange zest and cool. Refrigerate 1 to 3 days before serving. Remove the spice sachet before serving. This makes about 21/2 cups cranberries.
Each ¼ cup serving: 134 calories; 0 protein; 35 grams carbohydrates; 2 grams fiber; 0 fat; 0 cholesterol; 32 grams sugar; 1 mg sodium.
Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.