Delores’ Holiday Cranberry Sauce by Delores Burkart

SHOT 1: Gather your ingredients. You will need:
6 cups fresh or frozen cranberries
2 cups fresh or frozen blueberries
2 apples chopped
3 pears chopped
3/4 c chopped pecans
the juice 2 large oranges
the zest of 1 large orange
*** if Christmas season, I also use 2 mandarin oranges chopped.
2 tsp. cinnamon
1/4 tsp. freshly grated ginger
1/8 tsp. ground cloves
1/2 c water
1/2 c brown sugar (we like ours medium tart, if you like sweeter sauces then add more sugar. Test for sweetness when cranberry sauce is almost cooked, then add more sugar if you wish)

This delicious cranberry sauce derives its sweetness from the natural sweetness of the added fresh fruits.

SHOT 2: Chop the apples, pears and pecans.(and if using mandarins ,chop 1 mandarin orange in large chunks), squeeze juice out of 2 large oranges.
Zest 1 large orange. Grate 1/4 tsp. ginger.

SHOT 3: In a large pot mix together the water, brown sugar, juice from squeezed oranges, cinnamon, orange zest, grated ginger and ground cloves. Cook over medium heat until it just comes to a boil.
Add the cranberries, blueberries, chopped apples, chopped pears , chopped pecans (and if using mandarins, 1 chopped mandarin orange) .
Bring back to just boiling point, then turn stove top to simmer and simmer with the top on for 30- 40 minutes (until thickened).

SHOT 4: Remove from the stove and if using mandarin orange, fold in 1 chopped mandarin orange. Cool cranberry sauce to room temperature (will take at least 2 – 3 hours).

SHOT 5: When the sauce has reached room temperature, place into a bowl and refrigerate.
*** The cranberry sauce tastes its best if refrigerated for 24 hours before eating. Allows all the flavours to infuse.
Serve as a side with your favourite chicken, turkey or pork meal/ sandwich... or simply as a snack on crackers and cheese! My husband, Jack, even eats it on toast!