Primal Cranberry Sauce

I love cranberry sauce.  I think I'm the only person I know who really loves it.  I hate the jelly in the can, and lots of the relishes and other sauces at the store contain HFC and other stuff I try to avoid.  Luckily, it's really simple to make it yourself, and you can preserve it too so you can make it way ahead of time, or make lots and save some for Christmas.  This recipe has been modified from one of my favorite books, Preserving Summer's Bounty.

Here's what you'll need:

• 5 cups of cranberries
• 1/3 cup cranberry juice (apple juice works, too)
• 1/2 cup maple syrup
• 1/4 cup honey
• 1/4 tsp cinnamon

First, add your cranberries and juice into a stainless steel pan.  Over a medium low heat, simmer the berries and the juice until the berries get soft.


Next puree the mixture until it reaches a texture you like.  Dump it all back into your pot, and add the rest of your ingredients.  Let the mixture simmer for 5-10 minutes, or until it thickens.  This batch only took about 5 minutes.

If you plan on canning them.  Ladle them into 1/2 pint jars, process them in a water bath for 10 minutes or more depending on your altitude.  If you don't can, this should freeze well in proper containers for around 6 months.  Canned they can last up to two years.

This recipe will make 3 1/2 pint jars.  I find these jars perfect for a single feast.  They also make great gifts if you happen to find someone who loves cranberry sauce as much as you do!!

Enjoy!