Cranberry sauce recipe

At my house Thanksgiving kicks off cranberry-eating season. We love fresh cranberry sauce and eat it all winter long. If you don’t make your own, you don’t know what you are missing. Cranberries are full of antioxidants and Vitamin C, and fresh sauce is delicious. We eat it with roasted poultry and on sandwiches, and I bake it into apple pies. It is even good over ice cream for a festive seasonal sundae. It is easy to make. I pack it into clean jars and keep it in the refrigerator for weeks. You can make it in bulk and pack it into pretty jam jars for a lovely gift.
2 cups of sugar
1 cup of orange juice and 1 cup or apple cider, or just 2 cups of orange juice, as you prefer.
Add the grated rind and juice from one well-washed organic orange. Use organic fruit for this, as you do not want pesticides in your sauce. You cannot wash the pesticide off the peel.
Boil until the berries burst.
Cool and carefully add 1 cup of fresh walnuts. Do not cook or boil the nuts.
Spoon carefully in to clean jars and refrigerate, as this is not processed. Be careful, hot cranberry sauce is very dangerous.
This makes a pretty gift alone or with pumpkin bread.
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