Healthy Natural Honey Cranberry Sauce Recipe

As we were traveling the roads of Maine, just driving wherever the road would take us, we saw this patch of red, and stopped to take a closer look. It was there that we met a husband and wife who operated a small cranberry farm. They had just finished harvesting large, plump cranberries from a few bogs on their land. This picture is after harvesting.

While at the shop owned by an elderly husband and wife, I purchased a large bag of Cranberries, the picture shows me holding my bag of cranberries.

These were the largest sized cranberries I had ever purchased, and were freshly gathered and sorted.

I took them home and put them right into the freezer, where they provided me with Cranberry Sauce for Thanksgiving and Christmas that year and the following, the recipe is coming up soon!

First, check the berries you plan to cook for any bad berries or foreign material.

You may want to do this in a colander. Give them a good rinsing to remove any dust.

Use a pot that is large enough to hold the amount of berries you are going to cook.

Add the berries, and just enough water so that when boiled the berries will cook down.

The water you add is going to be part of the sauce.

Don't cover the berries with water, as you don't want the sauce to be too thin.

Bring the water and berries to a boil, and then adjust to a medium boil.

One of the fun things about cooking cranberries is hearing them "pop, pop, pop" as they burst during the cooking process.

You won't be cooking them long, so stay with them, stirring occasionally.

We use raw Wildflower Honey made in Lancaster County, PA that we purchase when in the area on another vacation during the Spring. It adds a unique flavor and everyone that has tried the cranberry sauce seems to love it.

The amount of honey to add here is approximate – if you use 5 cups of berries, start with 1/2 – 1 cup of honey. Add, stir, and taste, then add more if needed, until it tastes just a bit too sweet, because when the sauce cools, the tartness comes out more..cranberries are naturally quite sour.

Once the berries have cooked down, and you like the flavor, your done cooking. It shouldn't take more than 20-30 minutes depending upon cooking temperature. It's now time to decide whether you are going to can your sauce, or cool the cranberry sauce in the refrigerator to serve with a meal right away...I like to make mine the day before it will be served so it is nice and cold.