Cranberry Sauce

I love cranberry sauce....homemade, that is. It's so easy to make that I wonder why people ever bother buying that silly little can of gelled goo.  It's really gross, if you think about it.  It slides out with a slurping plop, then we cut it into slices!  Slices....of sauce?!  LOL, that just makes me laugh thinking about it. Well, I'm going to show you how to make your own at home in just a few minutes.  It's somewhat healthy, it doesn't have chemicals and starches, and it tastes awesome!  Here we go...

You'll need:
12oz bag of Cranberries
1C Water
1C Sugar (Let's just pretend that yellow bag in back isn't off-brand poison Splenda, okay?)
1 Large Apple (or 2 small...Fuji is my fave)
1 Orange (Zest and juice)
1/4C Raisins
1/8t Allspice
1/4t Nutmeg
1/2t Cinnamon
1t Vanilla (optional)

I have to give you the disclaimer that I originally used the off-brand Splenda above, so my pix will reflect that.  However, I will not do it again.  I've since done some reading on just how bad Splenda is for you.  My end product was bitter and I really don't know if it was the Splenda or the rather immature looking Cranberries I got at Aldi.  I've never had a problem with Aldi's products before, so I'm inclined to believe it's the sweetener.  Just take my advice and use sugar.  Or even better, raw honey if your diet allows.

Mix sugar and water together.  Heat and stir until sugar is dissolved.

 

While that's working, chop your apple(s)

And zest your orange.  Stay close to the surface or it will be bitter.

I just went ahead and threw the zest in the pan and juiced the

orange right over the pan.

Next, throw in your cranberries

and your "god only knows how old they are" raisins.  While I'll tell

you I'm not normally a fan of raisins cooked in things, these really

add a nice sweetness and you can't even tell they're in 

there should you absolutely abhor them.

Next, add in the apples, allspice, nutmeg and cinnamon.

Listen carefully...You'll be able to hear the

little cranberries pop as they get heated up.

Cook for about 10 minutes over medium heat.  The fruit will give

up some of its pectin, creating a nice little sauce.

Remove from heat and add vanilla.

Transfer to a storage container, cover and refrigerate overnight.

It gets thicker upon cooling.  Guess I forgot a picture of the cooled

product.  Sure tastes good when you make it will all natural products!  Try some  and see

what you think!  I'm thinking it might be good with Stevia.  Then I could eat it guilt-free!  

Maybe I'll try that at Christmas time!

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