Whole Berry Cranberry Sauce

“I know it's only sauce. But I am always surprised at how many people have never cooked it before. Home cooks should feel free to fiddle around with this flexible recipe.  I sometimes add the halved lemons that I have previously squeezed and frozen. After boiling, I remove the rinds before serving, but the infused flavor is worth the addition.” ~ Mary McCaffery, Spring Rain Farm of East Taunton

Source: Cape Cod Cranberry Growers' Association & Mary McCaffrey, Spring Rain Farm

Ingredients

6 cups cranberries
1 cup white sugar
1 cup dark brown sugar
1½ cups apple cider or juice (cranberry, orange, etc.)
3 small oranges or clementines, peeled, coarsely chopped
3 tablespoons freshly squeezed lemon juice
½ cup maple syrup
1 cup walnuts or pecans, coarsely chopped (optional)

Method

Combine cranberries, sugars and juice in a heavy, large stock pot and simmer over medium-low heat until the cranberry skins begin to burst.

Stir in clementines or oranges and lemon juice, continue to simmer for 10 minutes more. 

Remove from heat, and stir in maple syrup, cool to room temperature.  The sauce will thicken as it cools. 

Stir in nuts if desired and refrigerate in a tightly sealed container until ready to serve, up to 5 days.

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