The simplest cranberry sauce! Bright and balanced, and you can make it anytime between now and Thursday and keep it in the fridge. Recipe here: https://www.thepioneerwoman.com/food-cooking/recipes/a9614/homemade-cranberry-sauce-recipe/ | The Pioneer Woman - Ree Drummond

I've found my favorite way to consume cranberries, cranberry ginger bug soda. What better way to consume cranberries than a homemade probiotic rich soda? Fermentation changes flavors and I think that cranberry is PERFECT for a ginger bug soda. My previous batch I added two oranges, but after several batches I prefer JUST cranberries. This is my standard ratios I use for fermenting in a half gallon mason jar, which makes 3 16 oz bottles. You can adjust this recipe to fit what you would like, this

Canning cranberry juice : Ingredients: 8 hot quart jars 4 bags fresh cranberries, well washed 2 cups pure cane sugar Hot just boiling water Directions: 1. Fill your hot quart jars 1/2 full with fresh cranberries, about 1 1/2-2 cups. Add 1/4 cup pure can sugar to each jar. 2. Fill jars with just boiling water to 1 inch head space. Pop bubbles and wipe rims clean. 3. Lid and band the jars to fingertip tightness. Add jars to a canning rack above hot water. Repeat until all jars are filled and seale