Ingredients:

1   12oz packages cranberries
1 1/2 cups water to cover cranberries (okay to substitue some squeezed orange juice for water)
1 cups maple syrup
1 outer peel of Orange (zest) (by weight .6oz) - about 2 tablespoons after being finely chopped
4 teablespoon agar powder (by weight .4oz)


Instructions:


Scrape the zest off a large orange and chop it very finely.
If you want some orange juice in your cranberry sauce, squeeze the juice from the orange and reduce the amount of water by the amount of juice you use.
Wash the cranberries, remove pebbles, stems, any that have fungus, mold, or insect damage.
Put remaining good cranberries in pot with water, orange zest, and agar.
Simmer until most of the water is gone.
Add maple syrup, simmer and stir with wooden chopstick or spoon.
Sauce is done cooking when all or almost all the cranberries have burst and the rest of the liquid is syrupy thick.
Burst remaining unburst cranberries the back of your wooden spoon.
Allow to cool a little till it is about the same temperature as your finger.
Now you have a choice of blending (and perhaps straining) for a smooth sauce or chilling it just as it is.
Pour into refrigerator storage container.
For full jell, refridgerate at least 2 hours.


Serving Information:

Yields 1.5 cups cranberry sauce, 4 to 6 servings.


Notes:

NOTE 1:  Yields 1.5 cups cranberry sauce, 4 to 6 servings.