I make this outrageous Fresh Ruby Red Cranberry Sauce every year to go with our Holiday Dinner.  Every year; because it’s tradition.  Well, that’s not exactly true . . . there was that one year I decided not to make it; and what a DISASTER that decision was.

You would have thought the world had ended!  I had no idea my kids even liked the stuff!  My son glared balefully at me, “Mom, we waited all year to have our Cranberry Sauce and now you decide to not make it and you didn’t even tell us!”  

Oh, the guilt!  I had decided to simplify our Holiday Dinner that year.   Who knew it was so important to our family’s happiness?  Well I certainly will never make that mistake again!

A couple of days later, we still had not fully recovered from our lack of Fresh Ruby Red Cranberry Sauce, so I went on a search for fresh cranberries but, there were none to be found.  Finally, after going to THREE different grocery stores, I found a lone package of cranberries hiding underneath some celery.  I grabbed it before another shopper could claim it and raced home with my prize.  

Before I even put away the groceries, I pulled out the food processor and made our wonderful, brilliant, (completely gluten free) ruby-red sauce.  Ohhhh, it was so GOOD – tart, refreshing and beautiful.  I had forgotten how quick and easy it was to make.  It took all of five minutes!  

I called “the fam” together and everyone immediately became joyful and happy again, after only eating one spoonful!  Powerful stuff.  Sometimes people just need to see red Fresh Ruby Red Cranberry Sauce, that is!

Fresh Ruby Red Cranberry Sauce
12 ounces fresh cranberries (about 3 cups)
1 whole organic orange, with the peel on
1 organic apple, with the peel on (I like Gala or Fuji apples) 
1/2 cup raspberry jam  
Sugar  Start with 2 tablespoons.  You may need up to 1/3 cup depending on the sweetness of your orange and the tartness of your apple.

1.  Cut the orange and apple into eighths.  Remove the seeds, but leave the peels on. 

2.  Put the orange, apple and cranberries in your food processor and whirl around until crushed.  

3.  Add the raspberry jam and two tablespoons of sugar.  Taste.  Add more sugar if needed.  Whirl everything in the food processor until it’s the consistancy you like.  

Lynn’s Notes:  It’s important to use organic fruit because non-organic fruit contains pesticides; and the fruit is usually coated with wax to extend the storage life. 

If your food processor is small; whirl this in 2 or 3 batches.

Cranberry Sauce keeps for up to two weeks in the refrigerator so you can make this ahead of time.  And if you are lucky enough to have any leftover, this is wonderful on turkey sandwiches or served with my Easy Gourmet Buffalo Meatloaf.

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