Awesome Easy Fresh Cranberry Sauce

I made up this recipe years ago while trying to come up with a tasty sugar free cranberry sauce for Thanksgiving. It's so yummy I make it several times while the fresh berries are in season. It comes out like jellied cranberry, but with nice whole berries in the jelly. It's super simple to make either the full sugar or the sugar free version. Or make both, because it's just that easy!

Prep & Cooking time: About 15 minutes

1 box of regular or sugar free cherry Jello. (vegan gelatin, if you prefer)

Get the 8 serving package. I use cherry, but strawberry and cranberry also work well.

2 bags of fresh whole cranberries

1 cinnamon stick

Put everything in a medium sized saucepan with 3 cups of water. You won't need a lid at first, but have one handy. Put the saucepan on a medium heat and start to cook. Stir frequently. This part could take 10-15 minutes, depending on how cold everything was to start.

The sugar and gelatin will dissolve and after a while the berries will begin to pop. (If there's no popping by 10-15 minutes, turn the heat up just a little bit at a time.) Keep stirring. Stir, stir, stir. Pop, pop, pop. When the cranberries are popping well and you have to cover them up before they make a mess, give one last stir, put on the lid and turn the heat down to low.

Cranberry sauce is like popcorn as far as knowing when it's done. When most of the berries are popped and the main popping action is over, take the sauce off the heat.

Pour into a heat safe glass container. I use glass storage bowls with lids. Leave out uncovered to cool down.

Now just chill. And put the cranberry mixture in the frig once it's cool enough to handle. Put a cover on and refrigerate overnight.

This basic recipe is delicious the way it is, but you can make variations if you want. Here are some versions I've tried:

Add 2 packets of unflavored gelatin for a very firm jelly

Use orange juice instead of water and add orange pieces at the beginning of the cooking

Add a dash of salt

Add strawberry slices at the beginning of the cooking (this becomes more of a dessert)

Leave out the cinnamon and add a dash of almond extract

I hope you enjoy this recipe!

(please remember that although it's simple, it's mine and I'd like credit if you post it elsewhere : ) Thanks!