Ellie Topp's Quick Apple Cranberry Chutney recipe for canning is similar to Zabby's but actually contains a much higher proportion of onion and pepper relative to the amount of cranberries, and less apple. Zabby's has a little less vinegar, but since the pH of cranberry juice is pretty similar to vinegar, I think Zabby's recipe is roughly equivalent to Ellie Topp's. Bullmastiff, here's a cranberry conserve recipe with nuts from the Ball Blue Book. I don't see why you couldn't leave out the raisins, and use the juice of one orange instead of the whole thing, since cranberries have enough natural pectin to set on their own. I would feel fine adding an apple since you're working so low in the pH range with those cranberries, but I can't find a comparable recipe with apples and nuts (the Nutty Plum Conserve has a higher proportion of nuts but is acidified with bottled lemon juice). Cranberry Conserve 1 orange (unpeeled), seeded and finely chopped 2 c water 4 c cranberries 1/2 c raisins 3 c granulated sugar 1/2 c chopped nuts Combine orange and water and bring to a boil over high heat. Reduce heat, partially cover, and boil until peel is tender, about 5 minutes. Add cranberries, raisins, and sugar, stirring until sugar dissolves. Return to a boil over medium-high heat, stirring frequently. Boil hard until mixture thickens, 10-15 minutes. Stir in nuts and cook, stirring constantly, for 5 minutes. Remove from heat and test gel. Skim foam and pack into hot half-pint jars, leaving 1/4 inch headspace. Process 15 minutes in BWB. The recipe note says to make sure your nuts don't smell stale, and that you can toast the nuts in a dry skillet to bring out their flavor. Makes about 4 8-oz jars. Melissa

Homemade! Although no sauce this year. Instead, I'm just making the fluffy cranberry salad (ground fresh cranberries, pineapple, ground walnuts, mini-marshmallows, cool whip, and powdered red jello - all mixed up the day ahead of time so it sits and gets nice and soft and fluffy). Some years, I do make a sauce using fresh cranberries, nuts, celery, etc. Other years I make cranberry muffins. There is always something cranberry on the menu, but this fluffy salad is my absolute favorite.

He posted his recipe on a thread (cranberry sauce) in November 16, 2017.

It will steep and get better so hope you made it at least a day ago minimum. It is for sure a 'to taste' thing with the sugar. I make relish and sauce each year--double batches. We eat it by the cup full! The relish gets the orange peel cut into as I process the cranberries and the sauce gets the rest of the orange as it cooks. Correct it has NOTHING to do with the thickening. I do think it enables one to use less sugar..the added flavor cuts the natural bitter of the berries. Truly you can't mess cranberry sauce up. Yours will be delish and well liked, no doubt!!