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Cranberry Filling

If fresh cranberries are not available, frozen will work just as well.

  • Yield: Makes 3 3/4 cups
Cranberry Filling

Source: Martha Stewart Living, December/January 1999/2000


  • 6 cups cranberries
  • 1 cup sugar
  • 1 cup golden raisins


  1. Place cranberries, sugar, and 1/4 cup water in a medium saucepan over medium heat. Bring to a simmer, and cook until cranberries burst and the liquid they have released has become slightly thickened, 12 to 15 minutes. Stir in golden raisins. Transfer to a large bowl. Cool completely before using for cookies.

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