Cranberry Sauce-No refined sugar and no nasties!
Servings Prep Time
3 small jars 5 minutes
Cook Time
30 minutes
Servings Prep Time
3 small jars 5 minutes
Cook Time
30 minutes
Ingredients
  • 4 cups (400g) Fresh cranberries (Frozen will work too)
  • 1 cup (340g) Raw honey
  • Juice of 1 lemon
  • Juice of 2 oranges
Instructions
  1. Wash and dry the cranberries.
  2. Place them in a large pot and add the other ingredients.
  3. Stir the contents well. I had a cute helper for this part!
  4. Place the pot on the stove and bring the mixture to the boil. You will see a beautiful coloured foam rise to the top. Some would skim this, I didn’t!
  5. Once the contents are boiling well, turn the heat down and continue to simmer for 30 minutes, stirring often.
  6. Then mash the mixture well with a potato masher (unless you like yours super-lumpy!).
  7. Allow to cool to room temperature then place in cooled, sterlised jars. To sterlise jars, wash in warm, soapy water well then place upside down on a baking tray and place in an oven to dry at 120°C fan/ 140°C electric/ gas mark 1/ 275°F. Allow them to cool completely before filling with the cooled sauce.
Recipe Notes

Note: As there is no refined-sugar or no pectin (setting agent) in this jam, it will not keep as long as ordinary cranberry sauce. Keep for a week or two in the refrigerator or in the freezer in freezer-safe containers for longer.