I purchased some absolutely beautiful cranberries from Pine Barrens Native Fruits this year and today I made the Cranberry Sauce.
Cranberry sauce is so easy to make. All it is for me is 2 dry quarts of cranberries, 2 1/2 cups of orange juice, cinnamon sticks, crystallized ginger minced, 2 cups sugar , other assorted spices including cardamom,ginger , nutmeg , and powdered cinnamon. True that I add a pinch of salt, and to quartered navel oranges skin on. I also add a couple tablespoons of fruit pectin to help at jell even more.
I cook it down by close to half and then I remove the orange peel (The fruit by this time has basically cooked off each quarter of orange ) and cinnamon sticks and then I jar it.
I don’t do the canning bath for this. When the jars are cool I tighten the lids and refrigerate it. I basically only make enough to get through Thanksgiving and Christmas and then I make a fresh batch the following year.