When it comes to cranberry sauce, I've always been partial to the canned stuff. I like the shape that the can makes, and I like the simplicity of it - just crank it open and give it a couple of jiggles. However, this year, when I went to pick up the standard can, I happened to read the label and discovered that my beloved Ocean Spray is made with high fructose corn syrup. Despite those commercials that the corn refiners started running earlier in the fall, trying to convince the public that HFCS is just fine, I've been trying to avoid it. So back on the shelf went the can and I determined to make my own sauce, albeit as close in consistency to the canned version as possible.

I cooked down a bag of cranberries with some maple syrup, Meyer lemon juice and zest and some cherry cider (I would have used cranberry juice, but I didn't have any) until the berries were all popped and juicy. I then ran the whole mess through a food mill to smooth it out and get rid of the skins (I know that they are very healthy, but I wanted a can-like consistency and so they had to go). I toyed briefly with pulling out a mold (I have a few from my great-aunt) but decided that was overkill and just chilled it in a glass bowl so that you could see the bright redness.

The resulting cranberry sauce was pleasantly tangy, but with a discernable sweetness. It was still cloudier than the canned sauce and not quite as set, but I continue to be happy with the results. After a couple of days in the fridge, it's become like jam and I'm considering making more to can and give away as holiday gifts. More specific details, like measurements, after the jump.
Homemade Cranberry Sauce

1 bag of cranberries, washed and picked over for stems
1 cup maple syrup
1 Meyer lemon, zested and juiced
1/2 cup juice or water

Cook over medium heat until all the berries have popped, which takes about twenty minutes. Let it cool for a little while and then pour the cooked berries into the bowl of a food mill that you've perched on top of a bowl or jar (if you don't have a food mill, you could puree the mixer in a blender or food processor and then work it through a strainer with the back of a wooden spoon) and turn until all the sauce is in the bowl or jar. Let cool for a more jam-like consistency.