3 cups fresh or frozen cranberries
1 cup apple juice concentrate, thawed, or honey or
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.
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).
For Jellied cranberry sauce:
Push cranberry sauce through a sieve or strainer.
Then refrigerate until ready to serve.