This cranberry sauce is truly somewhere between a jelly and a relish. If you want more of the jelly you can omit that walnuts and puree by using an immersion blender once it is done cooking. Also this sauce is not as sweet as the canned kind so if you find it too tart you can increase the honey to a full cup. We love to make this for dinner and snack on the leftovers like you would applesauce. The walnuts add a great texture to the mix as well.
16 oz Fresh Cranberry
2 Cups Orange Juice
¾ Cup Honey
½ cup Walnuts
Combine Cranberry, Orange Juice, and Honey in pan. Simmer on medium, stirring occasionally until cranberries begin to split (about 25-35 minutes). Use potato masher to crush berries. Add chopped walnuts and simmer for another 10 minutes. Cranberry Sauce will thicken as it cools.
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