UNCOOKED CRANBERRY SAUCE

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Contributed by Lynne Snyder
I got this recipe years and years ago from Lila Burke. I have tweaked it just a bit. This is the only cranberry sauce some family members will eat. Lila made this cranberry sauce for at least 35 or 40 years. Skeptics, who say they hate cranberry sauce love this one. It is good served over ice cream.
  • 1 12 oz. pkg. cranberries
  • Juice and pulp of 1 or 2 oranges*
  • 2 cups sugar
Grind cranberries (I used the food processor), add orange juice (including the pulp) and sugar, cover and let sit on the counter for three days, stirring occasionally. 

Put in glass jars and refrigerate or freeze. It will keep in the refrigerator for a year. 

Lila makes a double batch because the family loves it so much. 

*If you like a thicker sauce use ½ to 1 orange. I usually only use a bit more than one half of an orange.



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