This year, in my effort to make a completely local, organic Thanksgiving I made the best cranberry sauce I have ever had and it was so easy.

12oz. fresh organic Vermont cranberries,
1 Cup Vermont spring water and
1 Cup raw Vermont Honey.

Boil together about 15 minutes. Let cool slightly and blend with an emulsion blender. Put in glass bowl or pint jars if you like the shape of the canned cranberry sauce and refrigerate over night. The next day you will have a sweet, tart, gelatinous mass of the best cranberry sauce this side of the Mississippi!