Homemade Cranberry Sauce 2-Ways

I am all for simplifying life, often that means doing a little bit one day at a time, especially during the holidays. Cranberry sauce can be made up to a year ahead!

Because cranberries are tart and hard they have plenty of natural pectin, so there is no need to add pectin in other to get it to gel. Therefore, cranberry sauce is the perfect project for a beginner canner. Doing this ahead of Thanksgiving will save you so much time and makes a great hostess gift.

Buen provecho!

Laura

This is a basic cranberry sauce recipe, but feel free to spice it up!

Yields 8 half-pint jars. This cranberry sauce preserves will keep in the pantry for up to 1-year and 3-months once opened. Original Ball recipe.

1. Cranberry Sauce Preserves (Keeps for 12 months)

Make months ahead of Thanksgiving.

Ingredients

• 2 lbs fresh cranberries / 4 cups
• 4 cups granulated sugar
• 4 cups water
• Grates orange zest from one orange

Make It

Prep

Simmer jars in hot water ( don’t boil), set aside until ready for use. Wash lids and rims in warm soapy water and set aside in warm water.

1. In large pot, bring water and sugar to a boil over high heat, stir until sugar is dissolved, about 5-minutes.
2. Add cranberries, bring to a boil, reduce heat to a slow boil and continue boiling until cranberries burst, about 15 minutes;
3. Skim any foam off the top.
4. Remove from heat and ladle cranberry sauce into jars leaving a 1/4-inch head space. 
5. Wipe rim of jars with napkin dipped in white vinegar to ensure proper seal.
6. Add lids, screw them on fingertip-tight.
7. Add jars in water bath pot over silicone gasket, boil for 15-minutes;
8. Turn off heat and allow jars to sit in water bath for 5-migues,
9. Remove jars and place on kitchen towel,
10. Allow jars to seal for 12 to 24-hours, check seal.

Store for up to 12-months sealed in pantry and 3-months in refrigerator, once opened. 

2. Fresh Cranberry Sauce 

Original Source: Habelman Cranberries

Ingredients 

• 2 cups fresh cranberries, washed and drained;
• 1/2 cup apple juice;
• 3/4 cups brown sugar.

Make It

1. Place all ingredients in pot, over medium-high heat, bring to a boil;
2. Reduce heat and bring to a slow boil, while continuously mixing until berries burs, about 15 minutes;
3. Remove from heat, allow to cook and serve.