- The cranberries: It doesn’t matter whether you use fresh or frozen cranberries. The general rule of thumb is that about 12 ounces of cranberries requires about 1 cup of liquid.
- The sweetener: For most recipes, for 12 ounces of cranberries, they’ll call for 1 cup of sugar. I’d suggest you cut that in half and save your health or use 1/4 cup Agave or 1/2 cup of coconut sugar or 1/3 cup truvia.
- The add-ins: Decide what type of cranberry sauce you’d like to make and add the ingredients in with the cranberries so that they all cook together and the flavors meld.
- Traditional Style: To make traditional cranberry sauce, simply put all your ingredients into a pot, bring the liquid to a boil, let it simmer for about 5-10 minutes until the cranberries pop and are the texture you’d like, remove from the heat, let it cool, and then refrigerate until you’re ready to use it.
- Relish Style: Simply use your food processor to chop up the cranberries, sweetener and additions and refrigerate. You should decrease the liquid, though, and only add just enough to moisten the relish.
- Jellied Style: Prepare the sauce as you would for the traditional but then push everything through a strainer, mashing the ingredients as much as you can to get as much as you can into the sauce and then refrigerate what you’ve pushed through the strainer.