When I asked y’all the other day if you grew up eating jellied or whole berry cranberry sauce, I was surprised to see it just about split down the middle.  I personally grew up eating the jellied stuff. Right outta the can.  I am just fine admitting this because honestly, I thought it tasted pretty darn good.  I also have a lot of fond memories growing up spending Thanksgiving with my extended family so that sure helps with my memories of the canned stuff. These days you won’t find me eating quite the same spread on Thanksgiving, but I still don’t mind the taste of the jellied cranberries.  This year I thought I would make cranberry sauce TWO ways for y’all, so that those of you loving the ol’ canned version can still indulge (without the goop) and those of you who have always enjoyed whole berry could be satisfied too! In general I always make every attempt to keep the sweeteners on the lower side, while still making them palatable, but feel free to adjust the maple syrup in these to your taste. JELLIED CRANBERRY SAUCE Ingredients:

• 8 ounces fresh organic cranberries
• 1 cup unsweetened organic cranberry juice + 2 tablespoons reserved
• 1/2 cup 100% maple syrup
• 1 tablespoon grass fed gelatin

1. In a small saucepan, combine the cranberries, cranberry juice, and maple syrup
2. Turn the heat up to medium and bring to a simmer
3. Cook for about 7 minutes total
4. The cranberries will start to pop as you cook them, when they do, you can mash them easily with a potato masher
5. Remove the mixture from the stove top and puree in a blender
6. Pour the mixture from the blender into a fine mesh sieve and press the cranberry sauce through, leaving behind the mashed berries
7. Pour strained cranberry sauce back into the saucepan
8. In a small bowl whisk together the 2 tablespoons reserved juice,  maple syrup,  and the gelatin
9. Transfer the gelatin mixture into the saucepan and whisk vigorously to combine
10. Pour the saucepan contents into a mold of your preference and freeze to set
11. Empty the mold and serve; It is not necessary to keep the mold form if not desired (see photos below)

WHOLE BERRY CRANBERRY SAUCE Ingredients:

• 8 ounces fresh organic cranberries
• 1/4 cup 100% maple syrup + 1 tablespoon
• 1/4 cup water

1. Combine all ingredients in a small saucepan
2. Turn the heat up to medium and bring to a simmer
3. Cook for about 7 minutes total
4. The cranberries will start to pop as you cook them, when they do, you can mash them easily with a potato masher
5. When desired texture is met, remove the cranberry sauce and allow to cool before serving