If you are not familiar with the water bath canning method watch our water bath canning video workshop. Always make sure you are following all safety guidelines outlined by the USDA when canning anything.
Use this cranberry sauce to spread around holiday cheer. Amazing with roast fowl or served with Brie before the big event, this orange infused cranberry sauce will have them asking for more, so be prepared to hand out extra jars. And don’t worry, it will hold its shape when tipped out of the jar, if your family likes it that way!
Makes: 5 Weck #750 Small Bowl Jars 10.14 oz, or 6 half pint wide mouth ball jars
Time: 1 hour
Prepare water bath canner. Heat washed jars in simmering water until ready for use. Wash lids in warm soapy water and set bands aside.
Place cranberries, sugar, orange zest and juice in heavy bottomed jam or stock pot and stir to combine. Bring to a boil over high heat, and boil hard for 5 minutes or until berries begin to burst. Reduce heat to med-high heat and boil gently while mashing mixture with a potato masher to desired texture.
Place all spices into a spice bag or tie into cheese cloth and add to cranberries. Simmer, stirring frequently, for 15-20 minutes or until sauce mounds up on a cold metal spoon.
Ladle hot cranberry sauce into hot jars leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if needed. Wipe rim.
For Weck jars: Center rubber gasket and lid on jar. Place metal clips firmly onto jar.
For Ball jars: Apply lid and twist band onto jar until just finger tight.
Process jars in the boiling water canner for 15 minutes, adjusting for altitude. Remove jars from canner and place on a towel to cool. Check lids for seal after 24 hours. Store in a cool, dark place and enjoy within 1 year.
*Feel free to enjoy this recipe without canning it too! Recipe can be reduced by half with the same delicious result in flavor and texture. Store in fridge and enjoy with in 2 weeks for best results.
Adapted from: http://www.freshpreserving.com/recipes/cranberry-sauce-recipe
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