It is hard to believe Christmas is here, it arrived so fast, didn't it?  This Christmas marks the first year I have ever made homemade Cranberry Sauce.  I was not going to post it, but DH insisted.  You see, I'm just not a cranberry sauce fan.  Never have been.  I thought I might like it homemade - nope.  Although, the color sure is pretty. DH loves it and so does my daughter so post it I will. UPDATE:  I made this sauce 2 days ahead of time - it gelled perfectly.  At our Christmas dinner, I decided to try it once more.  Not sure what happened, but yes, I am a cranberry sauce Convert!  It was to die for!  Think I will be making cranberry sauce each holiday from now on, it is worth making, hope you enjoy!
Also with this post, I really wanted to say thank you to all of the readers, who left kind and encouraging comments, all of the readers who have supported my blog.  In just a short nine months, I have connected with many wonderful people.  It has really been a fun journey. Thank you for sharing, and for following my baby steps along the way.
I wish you all many blessings, a happy, healthy and a delightfully delicious Christmas, as well as a most joyful 2011!  Hugs, Ina

12 oz. fresh cranberries
a large fresh pomegranate
(cut the pomegranate in half, hold over a bowl and whack with the back of a spoon to release the seeds)
juice of 1/2 of a pink grapefruit
3/4 cup honey - or more to taste
1/8th cup of water
pinch of: cinnamon, ginger, and cloves - you want a hint of these flavors - adjust to taste
Rinse the cranberries well, then add to a sauce pan with all of the other ingredients.  Bring to a simmer, stirring quite frequently.  Keep on a simmer for about 20 minutes, or until the sauce has thickened. Remove from the heat and allow to cool.  Using a fine mesh strainer, press the fruit through the sieve.  I did this in batches to get the most sauce from the fruit.  This can be made a few days ahead of time, as long as it is refrigerated. Also, once this sauce has been refrigerated, it gels up really nicely, no need to add pectin or gelatin.

Ina Gawne


  1. What a pretty tree! It did come up rather fast and all of a sudden, didn't it? I love cranberry sauce, but I've never tried straining it like this.... Next year. I went rather overboard with the cranberries - so hard to find so when I did I bought too many. I've been eating the sauce with vanilla yogurt for lunch!

  2. Cranberry sauce on your sandwiches with cream cheese (or for me tofu cream cheese) and leftover turkey! YUM!!!! My husband makes the cranberry sauce, it's his tradition, simply with honey and cranberries! I try not to get in his way when he wants to help, the extras sound wonderful though!

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