Cranberry Sauce

by Oct 29, 2015


I choose brown sugar or honey now.  And I often add a splash of Cognac.  Back when I fell prey to extremism (“No Sugar!”) and good marketing, I used agave.  I now focus on eating whole foods and easing my “no-never-none” tendencies towards mindful choices, best flavor, and satisfaction.


Next time you’re at the grocery, pick up a bag of fresh cranberries and see how fun it is to make your own cranberry sauce.  Choose your sweetener, add orange, cognac, and a bundle of spices, or just keep it plain and simply sweet.


Cranberry Sauce

Yield: 2 cups


  • 1 12 oz. bag fresh cranberries
  • 2/3 cup brown sugar or honey
  • juice from one orange
  • optional: 2 - 3 Tablespoons Cognac
  • 2-inch piece cinnamon stick
  • 6 black peppercorns
  • 4 cloves
  • 3 allspice


  1. Rinse cranberries, pick out and discard any bad ones, put the rest in a heavy bottomed saucepan. Add sweetener, orange juice, and Cognac (if you wish).
  2. Bundle the spices in a small square of cheesecloth, tied with a piece of kitchen string. Put in with the cranberries and bring pot to boil over medium heat. Lower heat and simmer gently for 15 -20 minutes, stirring occasionally. Remove and discard bundle of spices. Let cool and store in covered container in the refrigerator.

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