- 1 can (12-ounce) frozen apple juice concentrate (I’ve also used frozen white grape juice concentrate)
- 1 bag fresh cranberries
Heat juice in a medium saucepan until boiling (don’t add water, just use the frozen juice straight from the can). Sort out any bad cranberries, then add the entire bag to the boiling juice. Stir. Reduce heat to Medium. Continue to cook, stirring frequently, until cranberries “pop” and their innards burst out into the juice. Turn off heat. Press any unpopped cranberries against side of saucepan to squeeze out their insides. Stir thoroughly. Place in refrigerator for several hours. The sauce will thicken as it cools. It’s best to make this the day before to make sure it has plenty of time to cool and thicken.
Easy peasy. And so yummy! (And healthy, too!)