Cranberry Sauce



3 cups fresh or frozen cranberries
1 cup apple juice concentrate, thawed, or honey or other liquid sweetener
2 Tablespoons sugar
1 teaspoon lemon juice


In a large dry saucepan, sauté cranberries until the skins start to pop.
Add juice concentrate and bring to a boil.
Reduce heat and gently boil for 7 minutes, stirring occasionally.

For whole berry cranberry sauce:
Pour into a bowl, cool to room temperature, then refrigerate.

Modified whole berry cranberry sauce:
Pour contents into blender and puree until smooth, (skins must be undetectable).
Pour into serving dish, cool to room temperature and then refrigerate.

For Jellied cranberry sauce:
Push cranberry sauce through a sieve or strainer.
Pour into serving container, cover and allow to cool to room temperature.
Then refrigerate until ready to serve.
Can be refrigerated for up to 2 weeks.
Freezes well.