I know the original poster wants to make a sauce with Cranberries but
the poster is also concerned with the fact that Cranberries are so
damn bitter that you need a ton of sugar to make them eatable as a
sauce. I think nutritional concerns were also mentioned. I would
suggest looking at Cranberries......in a way other than as an
ingrediant for a sauce. Forget about the sugar (processed) and think
of Cranberries as a tart-bitter flavouring for a salad. I have put
whole and fresh cranberries through the food processor then used the
fine particles to flavour salads that are chicken ceasars or oriental
salads or whatever.....gives a nice edge to the taste of any salad
dressing used and can be complimented and contrasted in a variety of
salads with the use of small (mandarin-like) oranges.....you
cansprinkle or mix in as much as you want depending on what kind of
taste you are looking for.........if nutritional value is what you are
looking for then I think this is a lot better way to get cranvberries
into your body than by preparing as a sweet sauce full of processed
sugar.

Cheers

TJ


On Wed, 21 Nov 2007 19:12:11 GMT, Wayne Boatwright
> wrote:

>Oh pshaw, on Wed 21 Nov 2007 09:34:11a, Karen AKA Kajikit meant to say...
>
>> We usually have that tinned glop that tastes like jam... I don't
>> actually mind it, but it's not exactly healthy, and we're trying to
>> eat right, so I lashed out and bought a bag of real fresh cranberries
>> for us! Now how do I make them into something edible to have with our
>> turkey and ham tomorrow? What's the minimum amount of sugar you need
>> for one bag of cranberries?
>
>Usually there's a recipe on the bag of cranberries. You could start with
>2/3-3/4 cup of sugar. I have seen people use as much as a cup to a cup and
>a half. It all depends on your preference.