1 12oz. bag cranberries (fresh or frozen)
1 cup granulated stevia (I use Truvia)
1 cup liquid (orange juice, apple juice, cranberry juice, or even water)
1 tablespoon Encala
Place all ingredients in a sturdy, medium pot and bring to a boil. Reduce heat to a simmer and cook for 10-12 minutes. Remove from heat and let cool to room temperature.
Once cooled, place cranberry sauce in the refrigerator to chill. Can be made several days in advance and keeps well refrigerated for weeks.
Homemade cranberries make an excellent condiment year-round: in salad dressings, as a sandwich spread, or served with any meats.
Source: Hans Rueffert