Fresh Cranberry Sauce

This ain’t nothing like the canned stuff, that’s for sure. This fresh sauce is gold. I love this stuff all by it’s self- just give me a spoon.

Just think about it…how many times over the years has the cranberry sauce been a last minute purchase or better yet forgotten?! So you should go ahead and make this ahead of time for Thanksgiving!!


Cranberry sauce
1- 12oz bag of fresh cranberries
1 cup of orange juice
1 cup of sugar
1/4 tsp salt
1 T butter

Rinse & pick through berries; toss out any bad ones.
In a 2 quart pot add in all ingredients, stir well. Butter will help reduce the foaming/prevent overflow. Put pot on a low/med heat with a lid for 10mins. Just until berries pop. Then remove lid & Mixture will reduce a bit & begin to thicken. Let berry mixture simmer at a low boil for 20-30 mins. Stirring often.
Remove from heat to cool down, then store in your preferred container.
Sauce will continue to thicken as it cools.
I actually stored mine in a zip lock this time. Saving room in the fridge.

Note: You can store in a canning jar. Just pack sauce while hot to seal & preserve sauce.


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