12 ounce cranberries (about 4 cups)
3/4 cup water plus 1/4 teaspoon white stevia powder (glycerin definitley works too)
Combine the water with the cranberries in a saucepan, bring them to a boil, then simmer ... stirring often for about 15 - 20 minutes, or until cranberries have popped. At this time, stir in the stevia or glycerine, thoroughly.
At this point it makes about 2 cups of cranberry sauce.
To continue on with cranberry jelly, after cooking the sauce & adding the stevia, cool & put the sauce through a food mill or press it through a strainer. Refrigerate the jelly until serving. Makes about 2/3 cup cranberry. Now the cranberry skins, which may be bitter, have been removed.
This recipe is free of yeast & refined sugar.