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Cranberry Sauce Sugar and cranberries macerated overnight and lightly boiled make an intensely cranberry compote. Also the option to use honey and maple syrup and NO sugar! ~Honey Option - Quick but spectacular
Simply boil fresh (usually frozen) cranberries with the cover on. Lightly salt (salt adds additional intense flavor, don't skip it.) Take lid off and boil away any extra liquid. Add honey and maple syrup to taste. More predominately honey but balance the flavors with maple. And some of my liquid stevia, if I have it. Add more salt for a 'punch' of cranberry taste. Simmer with lid off until desired thickness and texture. Cool and enjoy! Stir together in 8 qt pot:
3 - 12 oz bags cranberries (36 oz), fresh or frozen put through 'french fry' blade on bosch. (very coarsely chopped). With: 12 oz pure cane sugar. Let sit all night. (macerating, it is called) With the lid on, bring to a light simmer and cook until it is thick and sweet, about 15 minutes. Have clean jars (recipe made 5 cups) ready. Fill close to the top while sauce is hot. Wipe tops and cap them. Let them cool on the counter or process in the steam canner for 15 minutes for a really tight seal. The cranberry sauce will keep through the winter season to use on cranberry coffee cake! YUM! *For a crowd This recipe makes 5 cups. A small scoop (not my smallest, but next) is less than 1 ounce. So this recipe will serve 40-50. Make a double recipe, which will easily fit in the 8 qt pot, to serve 100. Serve with clean or gloved hands pressing in just a scoopful. This makes a pretty ball on the plate.
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