Whole Cranberry Sauce
2 cups whole fresh cranberries
3/4 cup raw sugar
1/3 cup orange juice (freshly squeezed is best)
1/2 cinnamon stick or whole star anise (optional) Combine all ingredients in a medium, heavy bottomed pot and bring to a simmer. Cook gently for about twenty minutes, stirring occasionally. Remove star anise or cinnamon stick and transfer the sauce to a bowl to cool. Serve or store in a jar for up to one week.
Jelled (smooth) Cranberry Sauce
3 cups fresh cranberries
1 cup honey, (add more during cooking if you want sweeter)
1 cup orange juice, fresh squeezed is best
Add all ingredients to sauce pan. Bring to a boil then reduce to a simmer for 10 minutes. Berries should all be open. Pour into a blender and mix until smooth.
Chill for at lease 1 hour.