Sally’s 2013 Cranberry Sauce

2013 Cranberry Sauce
Remember that Sesame Street at the crayon factory?  That was the best to me.  I always have to know HOW things are made.  The devil is in the details!

In my teenage years I adored Martha Stewart.  I loved seeing how things from the grocery store were made and soon discovered that even *I* could make them.  Cranberry sauce became a quick target for trial.  It was fast, simple and there was plenty of glory if it came out well at our large family Thanksgiving, and no comparisons…  Really who else made their own cranberry sauce?  Perfect item to cut my teeth on.

Every year the sauce comes out slightly differently as I add things, subtract them, and try crazy experiments.  This years blend is exceptionally good!  I had the delicious Tazo Tea all made up in the ‘fridge and using that as a base seemed like more fun than washing the juicer after making apple juice, and it totally worked out!  Of course if you want to be more traditional just start it with apple juice as the base.

I hope you and yours enjoy as much as we have.  Our Piano Teacher took a baggy home, and I sent Tanya with 1/2 which she ate the next morning for breakfast.   Personally I love it on Oatmeal, as well as turkey.

Sally's 2013 Cranberry Sauce


  • 2 bags berries
  • enough Tazo Passion tea to cover
  • juice of 3 satsuma tangerines
  • zest of 1 satsuma tangerine
  • 1/8 tsp cinnamon
  • 2 tbsp vanilla
  • 2 peeled honeycrisp apples cubed small
  • 1/4 cup balsamic, vinegar
  • 3 bay leaves [DO NOT EAT - remove before adding honey]
  • 1 cup of honey or to taste


  1. Cook berries, apples and bay leaves in the tea (barely to cover) until berries start popping
  2. Add everything else except the honey
  3. Continue cooking in sauce pan until near all berries have popped
  4. Add honey and remove from heat
  5. Freeze what you will not use.
  6. Excellent in oatmeal in the morning!

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