The Thanksgiving holiday is just around the corner and everyone has an opinion about cranberry sauce. Do you use the canned variety, frozen, or fresh? Olivia found this outstanding recipe for homemade and freshly canned cranberry sauce on the Ball canning website. It provides the right amount of sweet and tangy flavor that makes cranberry sauce a holiday favorite. Cranberries are plentiful right now and often can be found at a good price, so take the time to make this recipe and your guests won't be disappointed. Happy Thanksgiving everyone!
-Nanette
Preserving Method: Water Bath Canning
Makes about 8 (8 oz) half pints
The whole berries in this cranberry sauce add intense texture and flavor. Thanksgiving dinner just wouldn't be the same without it!
YOU WILL NEED
- 4 cups granulated sugar
- 4 cups water
- 8 cups fresh cranberries (about 2 lb)
- Grated zest of 1 large orange, optional
- 4 or 8
DIRECTIONS
- PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
- COMBINE sugar and water in a large stainless steel saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Boil hard for 5 minutes. Add cranberries and return mixture to a boil. Reduce heat and boil gently, stirring occasionally, until all berries burst and liquid begins to sheet from a metal spoon, about 15 minutes. Stir in orange zest, if using, during the last few minutes of cooking.
- LADLE hot cranberry sauce into hot jars leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot cranberry sauce. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- PROCESS jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
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