Erma's Homemade Cranberry Sauce Recipe

How to make it

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• 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.
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• 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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