This simple yet delicious cranberry sauce is the perfect way to take your holiday meals, sandwiches, and mashed potatoes to a whole new level! And because it’s a condiment, accurately portioning out your desired dosage is easy-peasy.

 

No special tools necessary — all you’ll need is a pot, a blender or food processor, and some cannabis-infused butter. Our blog has step-by-step instructions for cannabis decarboxylation and cooking your own cannabutter, but making this special cranberry sauce is even easier with our Ace Weidman’s Decarbed Cooking Ounce. Without further ado, let’s get started!

 

You’ll need the following ingredients:

  • 2 cups of fresh or frozen cranberries (I used frozen and it came out awesome!) 
  • 1 cup of orange juice 
  • ½ of a large red apple, cored and roughly chopped
  • ¼ cup of sugar 
  • 1 tablespoon cannabis infused butter, or a blend of infused and non-infused butter to achieve your desired strength

 

 

Cooking the cranberry sauce

 

Place a medium sized saucepan, preferably with a thick bottom, on your stove and turn to medium heat. Add the cranberries, apple, sugar, and orange juice, and give it a good stir to prevent the sugar from sticking to the bottom of the pan. Once the sugar is dissolved, simply let your mix come to a gentle bubbling simmer.  

 

       

 

Let this mixture simmer for 20 to 30 minutes and stir occasionally, turning down the heat to prevent burning if necessary. The goal of this simmer is to cook the water content out of the fruit, which allows the pectin of the apples to turn all the remaining juices to jelly. This pectin will give your sauce a fantastic consistency and keep the cannabutter evenly suspended for more accurate dosing. It’s all done when the excess liquid has cooked away, leaving behind what looks like fruit preserves.

 

 

Now, just pop your cooked fruit and cannabutter into your blender or food processor and blend thoroughly, pausing to scrape down the sides with a spatula. Make sure it’s evenly blended to ensure precise dosing. After it’s blended to a cranberry-sauce consistency, place your Rev’d up cranberry sauce in an airtight container and put it in the fridge. It will keep nicely there for about seven days!

 

       

 

 

Dosing out your sauce

 

Using the math laid out in our canna-butter and decarbing tutorial, you can figure out how many milligrams are in a tablespoon of your cannabutter. For this recipe, we’ll use an example that you can apply to figure out the potential potency of your own Rev’d up cranberry sauce batch.

 

First, weigh your cranberry sauce with a kitchen scale. Make sure you do this after the sauce has been made, since the water loss from cooking will vary batch to batch. Get the total weight of your cranberry sauce in grams — let’s say it’s 250 grams. Now take how many milligrams of THC are in your glorious cannabutter (let’s say 200 milligrams of THC) and simply divide milligrams of THC by grams of cranberry sauce. In this example, that’s 200 ÷ 250 = 0.8 meaning every gram of cranberry sauce contains 0.8 milligrams of THC. 

 

After you determine how many milligrams THC are in a gram of cranberry sauce, you can weigh out the amount you’d like to have as your ideal dose. To simplify serving your sauce, you can also weigh out a rough teaspoon instead. Let’s say your heaping teaspoon of cranberry sauce weighs 6 grams — with our hypothetical equation, you can estimate there are 4.8 milligrams of THC per teaspoon (6 x 0.8) and dose out servings accordingly.

 

 

It is critically important to label your homemade edibles clearly, and store them far away from the reach of children and minors. Enjoy this fantastic holiday treat as a side dish or dressing, and even spread it over your leftovers for a tangy twist! Happy cooking, and happy holidays from Rev!

This recipe was contributed by Rory Reiss, a chocolatier and kitchen technician here at Rev. When he’s not applying his creativity to our i am edible chocolate products, Rory experiments with a variety of cannabis-infused confections at home. With a background in culinary adventures — including nearly a decade of raw vegan chef work and writing — Rory makes everything from various herbal salves and tinctures to home-brewed fermented goodies. Rory enjoys sharing his creations and recipes via Instagram @rory_reiss, so check out his page for more recipes and inspiration for homemade edibles!