• 1 Bag Fresh Cranberries (ounce) shopping list
  • 1 or 2 Fresh apples, Diced, OPTIONAL! shopping list
  • 1 or 2 Fresh Mini Oranges; Like Halos, Peeled and diced, OPTIONAL! shopping list
  • 1 Cup Water or Juice - NO sugar added; Cranberry, Orange, apple, your preferred juice combination shopping list
  • 1/2 to 1 Cup Sweetener; Stevia, Honey - NOT Raw, Maple shopping list
  • Syrup - Pure (not pancake syrup!), shopping list
  • 3 Tablespoons Zest; Orange, Lemon, Lime, Grapefruit, Anything shopping list
  • Citrusy (Lemon or Orange Juice will work, however, if you used juice above I would recommend Zest for sure!) shopping list
  • ~ ~ ~ shopping list
  • 1/2 to 1 Cup Nut Meats; Whole or Chopped; VERY OPTIONAL! shopping list
  • I am not found of nuts in my Cranberry Sauce. shopping list
  • If you are feel free to use your favorite here! shopping list
  • ~ ~ ~ shopping list
  • 1 Tablespoon butter - REAL, OPTIONAL, helps prevent foaming shopping list
  • ~ ~ ~ shopping list
  • 1/2 to 1 Tablespoon Spices - OPTIONAL! cinnamon, cloves, Nutmeg, All Spice, apple Pie Spice, Pumpkin Pie Spice, shopping list
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  • 1 Tablespoon Thickener, PER CUP of sauce/liquid in your saucepan - YES, guesstimating is OK here!; Corn Starch, Arrowroot, Agar Agar, Kuzu (kudzo or japanese arrowroot), Guar gum, Tiger Lilys, Your preferred thickener here! shopping list
  • Liquid, Juice or water, Just enough to turn your thickener of choice into a thin paste shopping list

How to make it

  • 1. Wash Cranberries under cool water, when cleaned place into a heavy medium to large saucepan, depending on the number of fruits using.
  • 2. Pour in 1 cup of juice (whatever juice you choose).
  • Add, NO, I did not UP the juice amount for extra fruits.
  • I find that as they cook they create their own juice.
  • You however, may add more juice if you wish too!
  • 3. Wash and Dice Apple(s), if using.
  • Add to cranberries and juice.
  • You may peel if you wish.
  • However, if using a tart green apple the peels add a bit of color.
  • The peels can, however, be a little tougher then the cranberries, or not.
  • It really depends on the type of apple used, the thickness of the skin, and/or how long they cooked.
  • You decide for you and yours.
  • 4. Peel and dice Orange(s), if using.
  • Add to cranberries and juice.
  • 5. Add in Sweetener.
  • IF, using water add 1 cup, if using juice add 1/2 cup.
  • 6. Add Zest.
  • 7. Add Nut Meats, IF using! I never do!
  • 8. Add Butter, IF using.
  • 9. Add Spices, IF using.
  • Cinnamon, Cloves, Nutmeg, All Spice, Apple Pie Spice,
  • Pumpkin Pie Spice,
  • Whatever you want to add here to make it your own.
  • Some people have been know to at Cayenne Pepper to help cut the sweetness of the sauce.
  • Be creative! You do for you and yours!!!
  • 10. Stir together and turn heat on high until it reaches a boil.
  • 11. Once it comes to a rolling boil, turn the heat down to medium-low and continue cooking over lower heat for about 10 minutes, or until the juice is thick.
  • 12. If using a thickener to create a jellied sauce, you want to mix it with juice or water here, just enough to make a thin paste. ie, a SLURRY!
  • 13. Turn the heat down to Low.
  • 14. Slowly pour your thickening slurry into the sauce, stirring constantly.
  • When the sauce has thickened up a bit, or to your taste, remove from heat source.
  • 15. Turn off heat source.
  • 16. Let cool a bit, then pour into a serving bowl.
  • Clear, if you have one, for a beautiful display.
  • ~ ~ ~ ~ ~ ~ ~
  • Erma's Notes:
  • 1. Some people just will not eat Whole Berry Cranberry Sauce.
  • In this case, after letting it cool a bit, pour as much as you want to be NON-Full Berry Sauce - into a blender and blend well.
  • At this point, if you have cleaned cans from vegetables you have prepared from other meals, pour this liquid into these cans and allow to set up for a Jellied Cranberry Sauce.
  • Or just pour into the display bowl and let every one just use a serving spoon to scoop out what they want!
  • 2. If using a thickener to create a Jellied Sauce, the ratio is an easy one to remember:
  • Use 1 Tablespoon of thickener per 1 cup of liquid for a perfect thickened "Jelly" every time.
  • 3. If using flour as your thickener: Use 2 Tablespoons of flour per 1 cup of liquid.
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