Excellent Flavor & Texture, used powdered Stevia
Just like Doug from Tumwater, VA below, I love the thick texture that you get from using the whole berries: thick and rich. I used powdered stevia as a sweetener; had to use 1.5 times the amount that I would have used for sugar, which was weird, since stevia is much sweeter than sugar. Maybe the way it the powdered stevia processed, or maybe because I used the 'generic' version of it...!
I also have added chopped apples for cranberry applesauce, or sometimes mixed frozen fruit for a great treat. Also, I don't can mine - it goes straight into quart-size Ziplocs, I remove the excess air, and freeze for up to a year, and it's always delicious.
Do you think this would work with granulated sugar substitute instead of real sugar?
I blended mine for a smoother texture.
I make large batch and can the rest
Love this recipe make it every year when cranberries come in season here, make more than I need for holidays then water bath can (15 minutes) the rest to eat throughout the year, just like you make berry jam, without adding pectin (the fruit has plenty in it anyway) thickens nicely. and when you feel the need for some sauce on that turkey sandwich in late winter, spring, summer or early fall you made your own!
. Mom found it on the bag of cranberry some 30 years and has never left our home for more then 40 yearsWhen my husband had he loved. We lost mom 2 years ago and I have been making it before then she WE could not to moms for holidays. My sister's in love the cranberry relish recipe for 25 years. The canned whole cranberry jelly has always been at there but still not the dame