Cranberry Sauce Made Easy!

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That’s it!  All you need is shown in the photo above.  The best part is you can choose if you want to have whole berry sauce or if you want to blend it and have the jellied version.  How stupid simple is this?  By the way, using orange juice instead of water makes ALL the difference in the world.  Here is my recipe:

1 Large bag cranberries (32 Oz)

2 1/2 C. Sugar

2 C. Orange Juice

1/2 tsp Cinnamon

1/4 tsp Kosher salt

Mix sugar, orange juice, cinnamon, and salt in a large saucepan until sugar is dissolved. Med-high heat.  Add cranberries and turn to medium heat.

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Cranberries will start to “pop” and  at this point I usually add a lid to keep from getting splattered.  Keep the lid cracked open, not fitting tight on the pot. Your cranberries should start to look like this:

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Bring this to a low boil for about 10-15 minutes.  You’re done!  Jar these in a water bath if you like and they will keep shelf stable for a year or longer.  Mine don’t last that long.  This recipe makes approximately 5 1/2 pints.  **If you don’t can this, you can put it in the fridge for approximately one week.

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This year, I’m cooking for my husband’s Christmas party.  I decided to do both whole and jellied style in Quart jars.  It is delicious!

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