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Cranberry Sauce Canning Recipe
My cranberry sauce is a hit every Thanksgiving – and I know my family isn’t just blowing smoke with all their compliments because they ask for jars of it to take home to enjoy later in the winter. I know, I know – how many ways are there to create a side dish of cranberries? Well, here is one I am sure you haven’t seen before, so grab your berries and head to the kitchen. This one is going to make each of your jars smile with delight, and your family and friends will be smiling bright too!
Oh and the best part…you can easily triple this recipe without destroying its amazing flavors! Happy Canning!
Cranberry Sauce Canning Recipe
Makes approx. 10 half-pints or 5 pints
2 pounds fresh cranberries
⅓ cup pineapple juice
2 large oranges, divided (one for its juice and peel, the other to be quartered)
1 cup brown sugar
⅓ cup granulated sugar
1 tablespoon cinnamon
½ teaspoon nutmeg
¼ teaspoon Stevia, optional
- After cleaning the cranberries in a colander in the sink, being sure to remove any damaged or overly soft berries, place the cranberries In a deep stock pot. Add the pineapple juice and place on the stovetop at medium-high heat.
- Quarter one orange and place it into the stock pot. The second orange, cut in half and squeeze out every drop of juice you can muster into the stockpot. You are also welcome to spoon out the meat of the orange and add it to the stockpot, being sure not to include the bitter white pith.
- Place one orange half on a cutting board and cut it in half again. Using a paring knife, slice the orange peel to remove it from the pith. Next, slice the peel into very thin strips. If you prefer smaller pieces of peel in your sauce, you may run the knife through the long strips, making them smaller in length to suit your preference. Add the sliced peel to the stockpot.
- Mix everything well and allow the sauce to cook down for 15 minutes, stirring every so often. You will hear the cranberries popping as they cook down and the sauce begins to thicken.
- Reduce the heat to medium. Add the brown sugar, granulated sugar, cinnamon, nutmeg and Stevia, if using. Mix well, and stir often. As the sauce thickens, you do not want to burn the sugars. Cook for an additional 10 minutes, then remove from heat.
- Remove the quartered orange pieces and discard.
- Using a funnel and ladle, ladle the hot sauce into half-pint, or pint jars, being sure to leave a ½ inch of headspace. Remove any air pockets using your headspace measuring tool, and add additional sauce if necessary to maintain the ½ inch headspace.
- Wipe the jar rims with a washcloth dipped in vinegar. Add lids and rings and hand tighten.
- Place in a water bather, and cover jars with at least 1 inch of water. Turn heat on high and place the lid on the canner. Once the water is at a full rolling boil, set time for 15 minutes for both pints and half pints. Allow jars to sit in the canner with lid off for 5 minutes before removing to cool.
Ingredient Tip: If your sauce starts to become too thick, you may add an additional ½ cup of pineapple juice and the juice of an additional large orange. Also, reducing the burner heat will cook the sauce a bit slower and will help the sauce from thickening too quickly.
Be sure to use these homecanned beauties as lovely gifts this time of year as well! They also make excellent table place setting gifts you may personalize with each of your guests names using yarn and a hand-written card to adorn each jar.
Have a wonderful holiday season, and Happy Canning!
The Canning Diva