Cranberry Sauce - three ways

 

I tried the above recipe - mostly. And it turned out quite good.  But not as good as the original.

Here is my Apple Orange Cranberry Sauce recipe I've used for years.  

It makes 3.5 to 4 cups and takes 45 min.

1/2 orange         3 c fresh cranberries      1/4 tsp cloves

2 c water            1 1/4 c sugar

1 tart apple        1/2 tsp cinnamon

Tip: Wash, sort and measure the cranberries first to be sure you have enough.  

Squeeze the juice from orange half and set aside.  Remove membrane from orange shell.  Discard membrane.  Cut orange shell into small dice.  Place in pan w water, bring to boil and cook 10 min.  Drain and set aside soft orange shell only.  

Peel, quarter and core the apple, then chop into small pieces.  Place in saucepan.  

Add cranberries to apples, diced orange shell, orange juice, sugar, cinnamon and cloves.  Bring to a boil; reduce heat to a simmer and cover partially. Simmer gently, stirring occasionally until thickened, apples tender and cranberries burst (10-15 min).  

Transfer to bowl, cool and refrigerate.  

OR place in clean canning jars with new seals.  Be sure the top of the jar is clean so you have a good seal.  Once filled and secured, flip them over.  If you do it immediately, the sauce is hot enough, and they will seal.  

Third - I'm trying to do a sugar free version this year.  The only change I'll make from the recipe above is to switch out the 1 1/4 c. sugar with 1/4 c. Stevia, 1/4 c. apple juice concentrate, 2 T liquid monk fruit.  I'll report on how that goes.