xiaoxl/recipe_data huggingface dataset:
Grilled Oysters with Chipotle Butter
Category: seafood
By Soup Loving Nicole

Spicy butter-topped oysters that are grilled and on your table in minutes.

Ingredients:
3 tablespoons butter, melted
1  chipotle pepper in adobo sauce, minced
1 pound oysters on the half shell

Directions:
Preheat an outdoor grill for medium heat and lightly oil the grate. Place butter in a small bowl. Stir in chipotle pepper and set aside. Grill oysters for 4 minutes. Transfer oysters to a plate. Spoon chipotle butter over the oysters and serve.

Prep time: 5 mins
Cook time: 4 mins
Total time: 9 mins
Yields: 2 servings

Calories: 366.8
Fat: 25.8 g
Saturated fat: 13 g
Carbohydrates: 13.1 g
Dietary fiber: 0.2 g
Protein: 21.3 g
Cholesterol: 214.4 mg
Sodium: 786.4 mg
Midnight Mojito


Ingredients:
rum, fresh mint leaves, lime wedges

Directions:
Squeeze fresh lime wedges, place ingredients into a shaker -- shake 15 - 20 times.
To serve as a traditional mojito - empty entire contents into a tall, highball glass top with club soda if necessary.
Serve to impress - strain mojito into cold Martini glass - garnish with lime and/or mint leaf.
Pizza Salad I
Category: salad
By Patrick

If you love the taste of pizza but don't want the calories of a deep dish crust, try this pizza salad!

Ingredients:
1 head iceberg lettuce, torn into bite-sized pieces
½ pound salami, cut into strips
1 cup shredded mozzarella cheese
1 cup shredded Cheddar cheese
1  tomato, chopped
½ cup pitted black olives, halved
1 tablespoon chopped fresh chives
1 (8 ounce) can tomato sauce
½ cup vegetable oil
¼ cup white wine vinegar
1 teaspoon white sugar
1 teaspoon salt
¼ teaspoon garlic powder
1 teaspoon dried oregano
⅛ teaspoon ground black pepper

Directions:
In a large bowl, combine the lettuce, salami, mozzarella cheese, Cheddar cheese, tomato, olives and chives. Mix well to combine. Prepare the dressing by whisking together the tomato sauce, oil, vinegar, sugar, salt, garlic powder, oregano and pepper. Pour enough dressing over salad to coat, toss and serve.

Prep time: 15 mins
Total time: 15 mins
Yields: 6 servings

Calories: 474.5
Fat: 40.5 g
Saturated fat: 12.5 g
Carbohydrates: 9.4 g
Sugars: 4.7 g
Dietary fiber: 2.3 g
Protein: 19.7 g
Cholesterol: 69.7 mg
Sodium: 1691.8 mg
Sweet Cornbread Cake
Category: bread
By myfoursonsks

This is a thick, sweet cornbread that tastes like you are eating cake.  This is a no-fail recipe, you can't go wrong! If there are any leftovers, we have the cornbread the next day for breakfast served with honey and butter.

Ingredients:
1 cup cornmeal
3 cups all-purpose flour
1 ⅓ cups white sugar
2 tablespoons baking powder
1 teaspoon salt
⅔ cup vegetable oil
⅓ cup melted butter
2 tablespoons honey
4  eggs, beaten
2 ½ cups whole milk

Directions:
Preheat oven to 350 degrees F (175 degrees C), and grease a 9x13 inch baking dish. Stir together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just to moisten. Pour the batter into the prepared baking dish and bake in the preheated oven for 45 minutes, until the top of the cornbread starts to brown and show cracks.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 12 servings

Calories: 460.7
Fat: 21 g
Saturated fat: 6.7 g
Carbohydrates: 61.1 g
Sugars: 27.8 g
Dietary fiber: 1.3 g
Protein: 7.9 g
Cholesterol: 80.6 mg
Sodium: 519.1 mg
A Southern Fried Chicken
Category: meat-and-poultry
By jason

A cut-up chicken dredged in buttermilk and seasoned flour, then deep-fried to perfection.

Ingredients:
3 cups all-purpose flour
1 tablespoon seasoned salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon coarse ground black pepper
2  eggs
4 cups buttermilk
1 cup barbeque sauce
2 tablespoons Worcestershire sauce
1 tablespoon steak sauce
1 (3 pound) whole chicken, cut into pieces
2 cups oil for frying

Directions:
In a large shallow dish, mix together flour, seasoned salt, garlic powder, onion powder, and black pepper. In a separate bowl, beat eggs, then whisk in buttermilk, barbeque sauce, Worcestershire sauce, and steak sauce. Dredge chicken in milk mixture, then in seasoned flour, alternating in each at least twice. Heat oil in a large, deep-sided skillet to 375 degrees F (190 degrees C). Cook chicken in hot oil until golden brown on both sides, about 10 minutes each side.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 806.4
Fat: 30.3 g
Saturated fat: 7.6 g
Carbohydrates: 79.3 g
Sugars: 20.3 g
Dietary fiber: 2.6 g
Protein: 50.9 g
Cholesterol: 183.3 mg
Sodium: 1322.5 mg
Yai-Yai's Moussaka


Ingredients:
eggplants, white potatoes, olive oil, onion, minced garlic clove, dried oregano, salt, black pepper, cinnamon, parmesan cheese, feta cheese, lean ground beef, tomato paste, parsley, butter, flour, salt, nutmeg, white pepper, eggs

Directions:
Layers:
Preheat oven to ‘’Broil’’.
Wash eggplants and potatoes (peel]. Cut lengthwise down the middle, then into ½ inch slices.
Sprinkle salt on both sides of the eggplant and potato slices.
Coat 2 baking trays with olive oil (one for each vegetable because potatoes will cook faster than the eggplant].
Use paper towels to pat the salt absorbed moisture from the eggplant and potato slices (I suggest leaving a little moisture on the potatoes because they tend to dry out].
Coat eggplant and potato slices with olive oil and place in oven until browned (light to medium]. Flip and repeat.
Coat a non-stick 9 x13-inch baking dish with olive oil.
Cover the bottom with your eggplant slices (potatoes will be used later].
Set oven to 350°F.
Beef:
In a saucepan, add olive oil, beef, and preferred amount of onion.
Cook until beef is brown and the onion is tender.
Drain excess fluid.
Add garlic, tomato paste, oregano, salt, pepper, garlic, parsley, cinnamon and nutmeg.
Very important: taste after mixing and adjust ingredients accordingly (some people might like a little more of a kick].
Heavy Construction:
Pour enough beef mixture to cover eggplant.
Layer with the potato slices.
Cover with beef.
Layer with eggplant slices.
Make all the layers you can! Have fun with it, but remember to leave enough room for the cream sauce!  Set aside.
Cream Sauce:
Melt butter in saucepan.
Stir in flour, salt, nutmeg, and white pepper.
Remove from heat and slowly stir in milk.
Return to heat until slightly thickened.
In a small bowl beat the eggs and additional yolk.
Temper the eggs by adding a bit of the hot mixture (If you don’t do this the eggs will instantly cook when they are added to the mixture].
Over low heat: slowly add eggs to mixture. Mix well.
*** Pour sauce over layers and sprinkle the cheeses.
*** Bake at 350°F for 45 minutes to an hour (whenever the sauce is brown].
***  Let the moussaka cool (until room temperature] before refrigeration.
Pasta with Scallops, Zucchini, and Tomatoes
Category: seafood
By Lisa Stinger

My family's favorite summer meal!

Ingredients:
1 pound dry fettuccine pasta
¼ cup olive oil
3 cloves garlic, minced
2  zucchinis, diced
½ teaspoon salt
½ teaspoon crushed red pepper flakes
1 cup chopped fresh basil
4  roma (plum) tomatoes, chopped
1 pound bay scallops
2 tablespoons grated Parmesan cheese

Directions:
In a large pot with boiling salted water cook pasta until al dente. Drain. Meanwhile, in a large skillet heat oil, add garlic and cook until tender. Add the zucchini, salt, red pepper flakes, dried basil (if using) and saute for 10 minutes. Add chopped tomatoes, bay scallops, and fresh basil (if using) and simmer for 5 minutes, or until scallops are opaque. Pour sauce over cooked pasta and serve with grated Parmesan cheese.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 servings

Calories: 335
Fat: 9.1 g
Saturated fat: 1.5 g
Carbohydrates: 46.1 g
Sugars: 3.6 g
Dietary fiber: 3 g
Protein: 18.7 g
Cholesterol: 19.8 mg
Sodium: 265.8 mg
Ginger and Scallion Sauce


Ingredients:
scallions, ginger, salt

Directions:
Heat skillet and add the oil.  Heat until the oil is almost smoking.
Combine scallions, ginger, and salt in a bowl and pour the hot oil into the bowl.  The sauce will sizzle.
You can use this immediately.  It should keep in the refrigerator for at least a week.  It freezes well too.
Leek, Apple and Feta Side Dish


Ingredients:
leek, apples, feta cheese, garlic, salt, black pepper, nutmeg, cumin seed, fennel seed, flour, milk

Directions:
Young leeks (baby leeks or ramps] are nicest.
Make sure large leeks are cleaned of all soil. Slice off most of green tops, then slice down into the leek "leaves", open the "leaves" and rinse under a tap.
Slice leeks into 2 inch lengths and parboil -- this takes care of the "windy" aftereffects leeks can have! Drain.
Set oven at 350 deg. F or 180 deg Celsius Those with convection ovens might want to use a lower setting.
Grease an oven dish of roughly 8 x 8 x 3 inches,or 18 x 18 x 8cm.
Peel apples, and slice thinly. Pack into bottom of dish. You should have at least 2 layers, else use an extra apple. Season lightly with salt, pepper and ground nutmeg. (If using a sour apple like Granny Smith, sprinkle over a teaspoon or more of sugar or substitute].
Crumble over the feta, and also the chopped garlic.
Layer over the drained leeks. Sprinkle with the fennel and cumin seeds, and season again lightly with salt, pepper, nutmeg and a few drops of hot sauce.
Measure the milk into a saucepan, add the flour, and whisk until it comes to boiling. Remove from heat immediately -- the white sauce contains no butter and could burn at the bottom.
Ladle over the leeks. Sprinkle top generously with a seasoned salt, or with salt and dried herbs, or a barbecue spice.
Bake for about 50 - 60 minutes, or until the dish has puffed slightly all over and the edges are turning a pale brown.
Delicious with meats and a filling but light side dish.
**Please note that this recipe is very adaptable. You could bake it in a pie crust by adding 2 eggs to the white sauce. You could add fried, chopped bacon. You could use chopped fresh herbs instead of the spices.
Cinnamon-Sour Cream Streusel Loaf


Ingredients:
butter, sugar, egg, flour, baking powder, salt, sour cream, pure vanilla extract, pecans, walnuts, light brown sugar, sugar, cinnamon

Directions:
Cream together butter and sugar in a large mixing bowl.
Add egg, stirring until blended.
Add flour, baking powder, and salt gradually to butter mixture, alternating with additions of sour cream.
Beat mixture just until blended, and add vanilla.
In a small bowl, mix together pecans, brown sugar, 1 tbsp of sugar, and cinnamon.
Pour half of batter into a greased and floured loaf pan, and sprinkle with half of streusel mixture.
Pour remaining batter on top, and sprinkle with remaining streusel mixture.
Bake at 350°F for 45-60 minutes or until toothpick inserted in the middle removes clean (if loaf starts to brown excessively, cover with foil during last 15 minutes of baking].
Cool in pan 10 minutes, then remove and finish cooling on wire rack.
Whole Grain Bread


Ingredients:
water, powdered milk, egg, molasses, sugar, salt, oats, whole wheat flour, white bread flour, gluten

Directions:
Put 4 oz (1/2C] water in bread pan. Add powdered milk and let it sink down into the water. Mix eggs with remaining water to total 6 oz, so that there is 10 oz (4 oz+6 oz] (1.25C] total of water and egg. Add other ingredients in order given and start the machine; powdered or fresh milk cycle makes no difference, at least with my machine.
I use WW bread flour if I can find it and eliminate the gluten; the website didn't allow WW bread flour as an ingredient.
And sometimes I use heavier flours such as rye and spelt, substituting up to one cup of the WW flour with them. With those flours and with regular WW flour I add 1T gluten to help the loaf rise.
Tortilla Espanola
Category: breakfast-and-brunch
By Jaime The Tomato Snob

Tortilla Espanola is a dish I make all the time at home. My boyfriend's family are Spanish, and he just loves this authentic dish. It's easy to prepare and always a crowd pleaser. Traditionally this dish only uses only onions, potatoes and egg; however I like to add a little green, either parsley or chives depending on your taste. They're both wonderful.

Ingredients:
1 tablespoon olive oil, or more if needed
2 large potatoes, peeled and thinly sliced
salt and pepper to taste
¼ teaspoon smoked paprika, or to taste
1  sweet Spanish onion, thinly sliced
6  eggs
1 teaspoon olive oil
1 bunch fresh parsley, coarsely chopped
1 tablespoon olive oil

Directions:
Preheat an oven to 350 degrees F (175 degrees C). In an ovenproof skillet over medium heat, heat 1 tablespoon of olive oil until it shimmers, and place the potatoes into the hot oil. Season with salt and pepper, and sprinkle with smoked paprika. Pan fry the potatoes, stirring and tossing occasionally, until they are beginning to soften, about 8 minutes. Stir in the onion, and cook, stirring occasionally, until the potatoes and onion are slightly browned and the onion is translucent, about 10 more minutes. Take the skillet off the heat, and allow to cool for about 5 minutes. Beat the eggs with 1 teaspoon of olive oil in a large bowl. Stir in the parsley, add the potato-onion mixture, and lightly combine. Heat 1 tablespoon of olive oil in the skillet over medium heat until it shimmers, then gently spoon the egg-potato mixture into the hot skillet. Reduce heat to medium-low, and shake the skillet a few times to help release the omelet from the bottom of the skillet. Slide the skillet into the preheated oven, and bake until the omelet is puffed and the top is golden brown, about 5 minutes. A toothpick inserted into the center of the omelet should come out clean. Cut the omelet into pie-shaped pieces, and serve hot.

Prep time: 20 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 4 servings

Calories: 340.3
Fat: 15.7 g
Saturated fat: 3.5 g
Carbohydrates: 37.3 g
Sugars: 3.7 g
Dietary fiber: 5.2 g
Protein: 14 g
Cholesterol: 279 mg
Sodium: 126.2 mg
Baked Beans


Ingredients:
bacon, onions, garlic powder, dry mustard, brown sugar, ketchup, cider vinegar, kidney beans, butter beans

Directions:
Saute bacon and onions., combine all ingredients., Bake at 350 for 60-70 minutes., Note:  Also works great in the crockpot.
Pork Loin in the Oven With Apple


Ingredients:
olive oil, white wine, oregano, honey, pepper, nutmeg, garlic cloves, red apples, brown sugar, onion, salt

Directions:
Place the pork loin on a baking pan and season with salt, nutmeg, pepper, oregano, 50 ml / (3 1/3 tablespoons] olive oil, unpeeled crushed garlics, honey and white wine. Let marinate about 1 hour.
Preheat the oven to 180ºC / (350ºF].
Wash and peel the apples. Cut them into cubes and place in a saucepan with the remaining olive oil, the onion cut into round slices and the brown sugar. Bring to low heat and simmer about 10 minutes, stirring occasionally. Turn off the heat and pour this mixture over the pork loin.
Cover the baking pan with aluminum foil and bake about 1 hour and 15 minutes until golden brown. Occasionally drizzle the pork loin with the sauce.
Turn off the oven and serve the loin with roasted potatoes or rice.
Festive Sugar Plums - Old Fashioned Sweetmeats


Ingredients:
glace ginger, orange, zest of, brandy, caster sugar, mixed spice, pistachio nuts

Directions:
Put all of the dried fruit, ground almonds and glace ginger into a food processor and pulse until finely chopped. Add the grated orange zest and mix well. Then add the brandy or orange juice and pulse briefly until the mixture comes together.
Mix the sugar and mixed spice together.
Divide the sugar plum fruit mixture into 12 pieces and then roll into small balls, before rolling them in the spiced sugar to coat them all thoroughly.
Cut the pistachios into slivers and cut the cherries into quarters, then push the pistachio slivers and cherry pieces into the top of the sugar plums, to imitate leaves and berries.
Place them into small paper cases if you wish and store them in an airtight tin for up to 4 weeks if made with brandy, or up to 2 weeks in the fridge if made with orange juice.
You may be able to perform the Nutcracker ballet now - or not!
Pan-Fried Eggplant
Category: appetizers-and-snacks
By Kidchen

This pan-fried eggplant recipe is a delicious way to use some eggplant, fresh or older! While it may say it serves four, you might want all this to yourself.

Ingredients:
1 cup all-purpose flour
½ cup plain bread crumbs
⅓ cup Parmesan cheese
2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon garlic powder
oil for frying
1  eggplant, cut into 1/8-inch slices

Directions:
Shake flour, bread crumbs, Parmesan cheese, salt, pepper, and garlic powder together in a gallon-size resealable plastic bag. Pour oil into a large iron skillet over medium heat. Coat a handful eggplant slices with the flour mixture. Add to the hot oil; cook until crisp and light brown, 2 to 3 minutes. Flip and cook until other side is browned, 1 to 2 minutes more. Remove slices carefully and move to a plate or cooling rack; cover with paper towels. Repeat with the remaining eggplant slices.

Prep time: 10 mins
Cook time: 3 mins
Total time: 13 mins
Yields: 4 servings

Calories: 244.7
Fat: 4.5 g
Saturated fat: 1.6 g
Carbohydrates: 42.8 g
Sugars: 4.3 g
Dietary fiber: 6.4 g
Protein: 9.2 g
Cholesterol: 5.9 mg
Sodium: 1367.5 mg
Kirsten's Kickin' Pretzels


Ingredients:
cayenne pepper, lemon pepper, garlic powder

Directions:
Break up pretzels into bite size pieces.
Mix dry seasoning with oil then coat pretzles in a large bowl or ziplock and let marinate at least 30 minutes stirring occasionally.
Spead on baking sheet and bake at 250 for 15 minutes stirring occasionally to dry out.
Enjoy!
Vietnamese Lemon Rice


Ingredients:
water, salt, olive oil, lemon, lemon juice

Directions:
Wash rice until water runs clear, then drain.
Mix rice, water, salt, and oil in a nonstick saucepan and bring to a boil.
Turn heat down to very low, stir gently, cover tightly, and cook until tender, about 15 to 20 minutes.
Add lemon zest and juice and mix lightly with chopsticks or a fork.
Serve steaming hot with any seafood, meat, or chicken dish.
Nutrition Information per Serving: 244 calories, 2 g total fat (0.2 g saturated fat], 0 mg cholesterol, 197 mg sodium, 52 g carbohydrates, 2 g dietary fiber, 4 g protein.
Peanut Sauce Meets Vegemite


Ingredients:
scallions, garlic cloves, curry powder, chili powder, vegemite, peanut butter, fruit chutney, peanuts, water

Directions:
Heat a little oil in a pan over a medium heat and cook onion, garlic, curry and chili powder for 8-10 minutes or until onion is soft.
Stir in remaining ingredients and bring to a boil. Reduce to simmering and continue stirring until slightly thickened.
Serve with chicken or beef satays and rice.  TIP: Peanuts have the ability to absorb liquid. This means that the sauce may require additional water if left to stand for a while.
Planter's Punch


Ingredients:
jamaican rum, light rum

Directions:
Combine and pour over ice into a tall glass., Garnish with a speared pineapple/cherry, if desired.
Turkey Meatball Soup


Ingredients:
onions, celery, carrots, garlic clove, water, egg, parmesan cheese, sea salt, pepper, garlic powder, ground turkey, spinach, onion powder, parsley, brown rice

Directions:
Broth.
Boil water, 1 onion, celery, carrots, garlic clove, 1 teaspoon sea salt, and 1/2 teaspoon pepper in large pan for 1 hour.
Meatballs.
In a bowl, mix egg, parmesan cheese, remaining onion, 1 teaspoon sea salt, 1/2 teaspoon pepper, 1 teaspoon garlic powder, and ground turkey.
make into 1 inch balls.
Cook in microwave until fully cooked, about 5-8 minutes.
Soup.
Add chopped spinach, onion powder, chopped parsley, sea salt, pepper, garlic powder, and meatballs.
Bring to a boil.
Simmer uncovered for 10-15 minutes.
Serve.
Enjoy.
Sesame Green Beans


Ingredients:
green beans, crushed red pepper flakes, toasted sesame seeds, coarse salt

Directions:
Steam green beans covered in 1/2-inch boiling water for 2 minutes.
Transfer beans to a colander and run under cold water.
Drain well.
Heat a wok shaped skillet or large nonstick frying pan over high heat.
add in the wok or vegetable oil, add several drops sesame oil, and crushed pepper flakes.
The pan will smoke.
Add beans and stir-fry for 2 minutes.
Add sesame seeds and coarse salt and toss to coat beans evenly.
Baked Oyster Appetizer


Ingredients:
celery ribs, onion, Worcestershire sauce, salt, pepper, butter

Directions:
Chop celery and onion very fine.
Seperate oysters from oyster liquor.
Pre-heat oven to 350 degrees.
Place butter in oven proof casserole dish (8 X 11 works well].
Place dish in heated oven, allow butter to melt and get very hot.
Remove dish from oven and turn oven down to 250 degrees.
Immediately place oysters in single layer in hot butter.
Layer celery on top of oysters.
Lightly layer onion on top of celery.
Salt and pepper, as desired.
Splash worchestershire sauce and hot sauce on oysters.
Place a solid layer of crackers on top.
Add additional layers as needed depending on amount of oysters being used.
Pour reserved oyster liquor over mixture.
Sprinkle with parsley if desired.
Return to oven and bake approximately one hour.
Uncle Mac's Peanut Butter and Jelly Cookies
Category: desserts
By EHATH

Soft, tasty peanut butter cookies with a touch of jelly on top.  No flour needed.

Ingredients:
1 cup peanut butter
1 cup white sugar
1  egg
1 teaspoon vanilla extract
2 tablespoons fruit preserves, any flavor

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together peanut butter, sugar, egg, and vanilla until well blended. Drop by teaspoonfuls onto ungreased cookie sheets. Use a fork to make a criss-cross pattern on the top. Make a small hole in the top of each cookie using the handle of a wooden spoon. Fill the holes with preserves. Bake for 8 to 11 minutes in preheated oven. Allow to cool for a couple of minutes on the cookie sheets before transferring to wire racks to cool completely.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 12 cookies

Calories: 207.2
Fat: 11.3 g
Saturated fat: 2.4 g
Carbohydrates: 23.2 g
Sugars: 20.3 g
Dietary fiber: 1.3 g
Protein: 5.9 g
Cholesterol: 15.5 mg
Sodium: 105.6 mg
Mushroom Puff Pasties


Ingredients:
puff pastry, egg, butter, onion, shallot, pepper, salt, white wine, creme fraiche, sour cream, parmesan cheese, thyme

Directions:
Preheat oven to 400.
Lay pastry on a lightly floured surface and trim to form square.
Cut the pastry into 36 squares and place on baking sheet, then brush lightly with egg.
Bake until golden 10 - 12 minutes and remove from oven, let cool.
Lower the heat to 350.
Heat the butter in a pan over med - high heat.  Add the mushrooms, onions and shallots.
Season with the sea salt and cayenne pepper and cook until mushrooms brown - 10 minutes.
Add the wine and cook until it has all been absorbed.
Put the mushrooms mixture, creme fraiche, cheese and herb in a food processor or mixer and pulse 2 - 3 times, just until the mixture is combined, you don't want to puree it.
To assemble cut each puff-pastry square in half crosswise and fill with 1/2 tsp mushroom filling.
Then bake for 5 minutes.
This is best served warm.
Orange Balsamic Cranberry Sauce


Ingredients:
cranberries, frozen cranberries, powdered sugar, cinnamon

Directions:
Place balsamic and orange peel in a large saucepan, bring to a boil. Reduce eat to low and simmer, uncovered for 4 minutes or until reduced by half.
Add cranberries, sugar, juice and cinnamon. Increase the heat to medium, bring to a boil again, then reduce the heat to low. Simmer uncovered for 15 minutes or until thickened, stirring occasionally.
Remove from heat. Transfer to a bowl, cover and chill.