- 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.
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.