112 ounce package (about 3 cups) fresh cranberries, picked over
1cupcooking applespeeled (optional), cored and diced. I like to use Jonathan or Cox’s Pippin if I have any left over from the Fall apple season. If not, Granny Smith work well.
112 ounce package (about 3 cups) fresh cranberries, picked over
Instructions
In a medium saucepan, bring sugar, water, and cranberries to a simmer.
If making the apple version, stir them in. Simmer until the fruits are soft enough to mash, about 30 minutes.
Using a vegetable masher, mash to your desired consistency. If it is not yet as thick as you’d like, heat on low. The sauce will also thicken slightly upon cooling.
Pack into jars. Sauce will keep in the refrigerator for 5-7 days. Freeze it if you will not be consuming it during that time.