Cranberry Sauce is easy to make and only takes about 15-20 minutes. With the holidays coming up we make this one a lot. Some we use fresh and some we save for later. Everyone loves it!!  

First we take the cranberries and put them in a sink of warm water and swoosh them around until they are clean. Taking out any that are not good. (Sometimes we find tiny ones that are hard or a rotten one here or there). Then we put all of the good ones into a sauce pan.

For each 1lb bag of cranberries, we add one cup of honey. We turn the stove onto medium and stir the honey into the cranberries. In a few minutes, it will begin to boil. You will be able to hear the cranberries popping. It will start out watery but in a few minutes the cranberries will begin to thicken. Once it reaches the desired consistency, remove from heat and stir in 1 tsp of vanilla. 

Once it is finished then it is put into a serving dish and served warm or it can be put into a container and put in the refigerator to chill and served cold.  

If it is being made for a later date, then it can be put directly into a mason jar while it is still very hot. then clean the top and add a warm flat lid and ring. It should seal in about an hour. The cranberry sauce can also be put into a freezer container and frozen. Then remove from the freezer to thaw befor serving. The freezer version is going to taste the most like fresh made.

 
For a change of pace we will add peeled and diced apple and cinnamon at the same time we put in the honey, prior to cooking.

(Photo credit--Donna Young)