This is a recipe for those jellied cranberry sauce lovers out there. It has only 4 ingredients, PLUS it couldn't be easier to make. My picky-picky husband loves 100% jellied cranberry sauce, but it is just a little too tart for me.

With the addition of a couple of medium sized Gala apples.....that "pucker-tart" cranberry taste is mellowed just enough...and picky-picky husband really likes it too!! 

Whether you make half a recipe or a double a recipe, this is quick and easy. Did you know you can freeze jellied cranberry sauce?  I just put the leftover sauce in the freezer. 

Simple Ingredients:
12 ounces (3 cups) fresh cranberries (frozen is OK)
2 medium size Gala apples (cored but NOT peeled)
1 1/4 cups granulated sugar
1 cup pineapple juice (or water in a pinch)

Wash and sort the berries, throwing away any light pink or mushy ones. If I'm using frozen cranberries, I don't even thaw them.

Core (but don't peel) 2 medium sized Gala apples. Chop fine in the food processor.

Put the cranberries, chopped apples, sugar and juice in a heavy pot and bring to a boil(cover the cooking cranberries with a splatter screen to reduce any potential mess). After it boils for a minute or so, turn the heat WAY DOWN to just a MILD SIMMER and cook for 20 minutes (stirring occasionally). 

After 20 minutes, remove from heat and PRESS the berries through a strainer, into a bowl (I just press on the berries with a big spoon). It takes a couple minutes, but just keep pressing until all you have left in the strainer, is skins and seeds (throw that part away). 

Stir, the strained cranberry sauce,then chill in the fridge (sauce will thicken as it cools). 

Cranberry sauce freezes well too!! We are "empty nesters", so I freeze small containers of leftover cranberry sauce and none of it goes to waste.

ENJOY !!! 


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