Cranberry Sauce

• 2 bags Fresh Cranberries
• 1 Granny Smith Apple
• 1 cup Orange Juice
• 1 can Small can of pineapple juice
• 1 can Crushed Pineapple
• 1 White Raisins
• 1/4 cup Light Brown Sugar
• 1/4 cup Granulated Sugar
• 2 teaspoons Cinnamon
• 2 teaspoons Nutmeg
• 1 teaspoon Allspice
• 1 pinch Salt

1. Instructions: - Rinse cranberries in colander and pluck off any stems. Discard any spoiled or especially dark berries. - Cube the Granny Smith apple into small pieces (about the size of a cranberry). You may only need 50-75% of the apple. - Bring to slow boil a 75 / 25 ratio of orange juice: water into a pot... enough to cover the amount of cranberries you're using. - Dissolve in a 50 / 50 mixture of white and brown sugar (taste it to get the sweetness level you want). Start with a half cup of each sugar and add more as needed. Cranberries are very tart so you will want to add slightly more than you think you need. Add more sugar as needed to get the desired taste. - Mix in desired spices like cinnamon, nutmeg, allspice, pinch of salt... (also to taste) - Add cranberries and slow boil until they begin to pop... you can crush up a few if you'd like to add texture - Simmer until the mixture is 50% reduced to desired thickness, then mix in select fruits. You do not need to drain the crushed pineapple when adding it in. - Taste periodically and add in more spices, fruits or juices to taste

cranberries, orange juice, pineapple juice, pineapple, white raisins, light brown sugar, sugar, cinnamon, nutmeg, allspice, salt

Taken from www.epicurious.com/recipes/member/views/cranberry-sauce-5a32fa3ff551951d18110222 (may not work)