When I was at the store the other day, I found cranberries on sale for $0.99 per 12 ounce bag. My oldest daughter and I love cranberries and look forward to the holiday season when they are available. I decided that surely I should be able to can them somehow. Mary and I found a recipe for canned whole berry sauce as well as a cranberry-grape jam recipe. We made both of them. The cranberry sauce turned out well and was approved by our taste buds yesterday. Here is the recipe if you would like to take advantage of those post-holiday sales.
Whole Berry Cranberry Sauce
4 cups sugar
4 cups water
8 cups fresh cranberries
grated zest of 1 large orange (optional)
In a large stainless steel saucepan, combine sugar and water. Bring to a boil, stirring until sugar is dissolved in the water. Boil hard for 5 minutes. Add cranberries and return mixture to a boil. Reduce heat and boil gently, stirring occasionally until all berries have burst and liquid begins to sheet from a metal spoon (about 15-20 minutes). Stir in orange zest, if desired, the last couple of minutes of cooking.
Ladle hot sauce into jars, leaving a 1/4-inch head space. Put on lids. Water bath can pints and 1/2 pint jars for 15 minutes. Cool and store. This make 4 pint size or 8-half-pint jars.
Whole Berry Cranberry Sauce
4 cups sugar
4 cups water
8 cups fresh cranberries
grated zest of 1 large orange (optional)
In a large stainless steel saucepan, combine sugar and water. Bring to a boil, stirring until sugar is dissolved in the water. Boil hard for 5 minutes. Add cranberries and return mixture to a boil. Reduce heat and boil gently, stirring occasionally until all berries have burst and liquid begins to sheet from a metal spoon (about 15-20 minutes). Stir in orange zest, if desired, the last couple of minutes of cooking.
Ladle hot sauce into jars, leaving a 1/4-inch head space. Put on lids. Water bath can pints and 1/2 pint jars for 15 minutes. Cool and store. This make 4 pint size or 8-half-pint jars.
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