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Cranberry Sundae Sauce

From Lynne Wilson

I had a hard time trying to decide what to call this very strange sauce. Served warm over vanilla ice cream, it makes a quick, easy, and elegant dessert. And served chilled, it makes an interesting complement to poultry.


1 cup sugar
1½ Tbsp. cornstarch
1 cup water
2 cups whole cranberries
¾ cup seedless raisins
1 Tbsp. butter
1 tsp. vanilla
½ cup chopped walnuts or pecans


Stir the sugar and cornstarch together in a 2-quart saucepan. Add the water, cranberries, and raisins. Cover and bring to a boil over medium-high heat. Lower the heat and simmer, stirring often, until the cranberries are cooked and the sauce has thickened (about 5 to 7 minutes). Mash cranberries that remain whole. Remove from the heat and stir in the butter, vanilla, and chopped nuts.