THE MOST DELICIOUS CRANBERRY SAUCE
It’s almost the holidays and for me a meal is not complete without a delicious cranberry sauce. I guess I never knew how easy and delicious cranberry sauce can be when made fresh! Now that I’ve canned it I will never go back.
If you want to make something delicious that you can even gift to friends or family this season trust me, this cranberry sauce is a winner! Simple and delicious and made with only 4 ingredients it’s one to make even if you’ve never canned before ! Keep reading to learn how to make it.
This post is sponsored by the makers of Ball® home canning products.*
INGREDIENTS FOR CRANBERY SAUCE
CRANBERRIES- Fresh cranberries are tart and full of flavor. When cooked the flavor intensifies and makes the sauce a delicious flavorful addition to many holiday dishes.
ORANGE ZEST- This adds just the right amount of brightness to add even more flavor to your sauce.
SUGAR- Sugar helps the sauce gel and helps caramelize the cranberries. Plus it sweetens them so they are not quite as tart
WATER-
HOW TO MAKE CRANBERRY SAUCE
Scroll down for full recipe
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 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. Wipe rim. Center lid on jar and apply band, adjust to 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. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
TIPS FOR MAKING CRANBERRY SAUCE
When you first add the cranberries there will be a foam at the top. Continue to stir and cook down until the foam is basically gone. This is when you know your sauce is almost ready. For me it took about 20 min.
Be sure to cook down until all the berries burst.
Wait until the very end to add the orange zest so the flavor is fresh and not cooked in and fresh.
One thing I LOVE to do when canning is to print out the recipe. Place it in a page protector and use a dry erase marker to mark off the steps as you go. This will keep you on track and you won’t forget any steps! Scroll down to download a printable version of the recipe you can use for this purpose.
SUPPLIES USED
Water bath canner. For this recipe you could use a large pot since the jars are not very big. Or you can use a traditional water bath canner that’s made for preserving.
My Aunt Marty always told me to use mason jars from the makers of Ball® home canning products. They are durable and high quality to ensure you have the best experience every time. Not to mention the jars are beautiful! ( I use them as our drinking glasses here at home) See a post HERE on why I love canning so much and how I learned to can.
It’s helpful to have a basic home canning set that includes all of the essentials such as tongs, funnel, and headspace measuring tool.
For this recipe you’ll need Ball® 8 oz Quilted Crystal Mason Jars
RECIPE
Preserving Method: Water-Bath-Canning
Makes about 8 (8 oz) half pint jars
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
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 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. Wipe rim. Center lid on jar and apply band, adjust to 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. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
Jars Used: Ball® 8 oz Quilted Crystal Mason Jars
This is the perfect recipe to make as a first time canner and it’s even more perfect as a gift for someone this holiday season! ( Always ensure to use a proper canning lid. For this I simply added cloth on top of the well sealed lid, tied with string, and added a wooden spoon for serving.)
If you’re looking for other recipes to can this season take a look at the ones below!
Salted Caramel Pear Butter
Apple Butter
PIN FOR LATER
If you make this let me know! Thank you for following along!
Warmly,
Annette
*Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed are my own.