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Portions: 16 Serving size: 1/4 cup
2 Comments | Average User Rating:
Can this recipe also be converted into a cranberry sauce using cranberries instead of blackberries? Moderator comment: Yes but I suggest leaving out the cornstarch. Cranberries are naturally high in pectin so the cornstarch is not needed. You may need to play with the cooking time because if cooked too long your sauce will develop gelatin-like consistency like canned cranberry sauce.
Nov. 08, 2012, 9:25 AM - Inappropriate review?
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