Cranberry Sauce

  • 6 Cups Orange Juice
  • 3 packages cranberries (12 oz each)
  • 2-1/2 Cups honey

Place cranberries and juice in a stock pot, cover and bring to a boil.  Reduce heat and simmer about 15-20 minutes, allowing cranberries to pop.  Pour contents of pan through a sieve, pushing pulp through the holes.  Add honey and mix well.

For a thicker sauce, use less juice.

Serve hot over pancakes, waffles, or rice, or in place of gravy over turkey & mashed potatoes.

Variation:

Grind frozen cranberries in food processor before cooking; sieve step can be omitted.  OR Instead of using a sieve to remove skins, use a hand-blender to puree the sauce.

A smaller batch can be made for smaller families.

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