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Homemade cranberry sauce is so easy and so much better than from a can. This recipe is from my Tokyo friend, Becky Budge.

1-12oz bag of fresh cranberries

1 medium apple, peeled and chopped

1 cup orange juice

1 cup granulated sugar

1 teaspoon cinnamon

Place all the ingredients in a saucepan much larger than you think you will need. This boils up more than you expect it to. Bring to a boil over medium high heat. Listen for the cranberries to pop. Turn down the heat and allow it to simmer for 5-10 minutes. It will thicken as it cools. Spoon into a clean jar or a plastic container. It can be stored in the refrigerator or it can be frozen.