I love cranberry sauce, any time of the year. And I love making cranberry sauce. It's easy and I can make it just to my taste. The problem is, cranberries are not available all year long.
But I can get around that with a little planning and a little pre-work. I can buy cranberries when they are available (and better yet on sale) and can them for when they aren't available!
It's the perfect solution - and here's how I do it:
Cranberry Sauce for Canning
- 4 cups granulated sugar
- 4 cups water
- 8 cups fresh cranberries (about 2 lb)
- 1 teaspoon vanilla
- Grated zest of 1 large orange, optional
- 4 (16 oz) pint or 8 (8 oz) half pint glass preserving jars with lids and bands
1.) Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) Mix sugar and water in a large stainless steel 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.
3.) Ladle hot cranberry sauce into hot jars leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot cranberry sauce. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
4.) Process jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Canning is an easy way to preserve those fruits that one can only get at particular times of the year. And a great way to have delicious foods available at the drop of a hat... or the turn of a can?
Do you eat cranberries other than at Thanksgiving?