Whole Cranberry Sauce with Variations

This sauce is still warm - let it cool and it will set more solidly.

This sauce is still warm – let it cool and it will set more solidly.


This whole berry cranberry sauce bears no resemblance to the stuff from a can. I’m sure you could make that, too, but it’s not the way I like it.

The first time I made whole berry cranberry sauce of my own I was hooked! It’s fast, pretty, and impressive! You can also mix it up with the variations I’ve included below or invent your own!

Basic Cranberry Sauce

If you stop stirring it'll bubble up like crazy!

If you stop stirring it’ll bubble up like crazy!

Ingredients

  • 1 lb whole cranberries, fresh or frozen
  • 1 1/2 cup filtered water
  • 3/4 cup honey (or a bit more, to taste)

Directions

Foggy cause it's hot! See the sheen and how it is clinging to the pan, though?

Foggy cause it’s hot! See the sheen and how it is clinging to the pan, though?

  1. Bring water and honey to a boil over medium-high heat.
  2. Add cranberries to the saucepan and return to a boil, then turn heat down to medium and continue boiling, stirring frequently for 5-10 minutes.
  3. When most of the cranberries have swollen and burst and the sauce starts to cling to the pan, remove from heat.
  4. Pour into jars using your canning funnel, making sure to get both berries and sauce in each jar.
  5. Refrigerate.

Variations

Cranberry sauce calls for special little jars

Cranberry sauce calls for special little jars

  • Orange Cranberry Sauce – Replace half (or more) of the water with orange juice. You may also slice a navel orange (or two) into 1/2 inch pieces and add with the cranberries. Be sure you’ve removed all the pith, or it will be bitter. Add a bit of orange zest for that much more excitement!
  • Winter Spice Cranberry Sauce – Add cinnamon and nutmeg to taste.
  • Aromatic, Mellowed Cranberry Sauce – Add 1 tsp vanilla extract and/or almond extract. This works well with the other versions as well.
  • Ginger Cranberry Sauce – Grate a bit of fresh ginger into your cranberry sauce. If you do sugar, you can add crystalized ginger pieces.
  • Cranberry Jelly – Cook your sauce until all of the berries have exploded. Strain through 3 layers of cheesecloth (twist to squeeze) and capture all the liquid. For a firmer jelly, mix with gelatin. Refrigerate.

This post is part of Monday Mania, Scratch Cookin’ Tuesday, Traditional Tuesdays, Fat Tuesdays, Grateful GAPS Holiday Foods, Weekend Gourmet.

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