Cranberry Sauce
This simple cranberry sauce recipe will make either whole berry or jellied cranberry sauce. Canning cranberry sauce allows it to be stored at room temperature, but it can also be stored in the refrigerator for immediate use.
Servings: 4 pints or 8 half pints
Ingredients
- 4 cups sugar
- 4 cups water
- 8 cups fresh cranberries
- 1 cinnamon stick optional
- 1 tbsp orange zest optional
Instructions
- Bring water and sugar to a boil over medium-high heat and simmer for 5 minutes.
- Add cranberries and cook them in the sugar syrup until they pop open. If making jellied cranberry sauce, turn off the heat and allow it to cool slightly before blending with an immersion blender. Skip this step for whole berry sauce.
- Add in the cinnamon stick and simmer the cranberry sauce for about 15 minutes, until it begins to thicken and sheets off the back of a metal spoon. Add the orange zest (if using) in the last few minutes of cooking.
- Ladel the cranberry sauce mixture into canning jars, leaving 1/4 inch headspace. Remove air bubbles and seal with 2 part canning lids.
- Either store in the refrigerator for immediate use, or process in a water bath canner for 15 minutes. Turn off the canner and wait 5 minutes before removing the jars. Allow the jars to cool to room temperature and check seals before storing at room temperature.
Notes
Fresh cranberries yield the best cranberry sauce. Previously frozen cranberries also work, but they don't thicken as well for cranberry sauce. Jellied cranberry sauce especially, will have a much softer set if the cranberries were frozen.
Nutrition
Serving: 1Servings