• Cranberry Sauce, Fresh or For Canning {Recipe}

    by  • November 17, 2011 • Preserving, Recipes • 3 Comments

    Cranberry sauce is the most neglected dish on the Thanksgiving table. It is over-sweetened to the point of tasting like jam, or worse, dumped and sliced from a can, ridge marks remaining.

    Why should these tart orbs be subjected to such a fate? Cranberries are easy to obtain fresh in November and full of flavor and vitamin C. It is impossibly easy to make them into an all-natural sauce. And once you do, you’ll find new ways to appreciate the humble cranberry.

    cranberry sauce ingredientscranberry sauce recipe ingredients

    This sauce is a tangy antidote to any roast beast, of course. But it also plays beautifully on a charcuterie platter or cheese plate. Any rich dish that could use a balance of tart clear flavor will be improved by a dollop of cranberry sauce.

    cranberry sauce jarscranberry sauce and cheese on toast

    My sauce recipe is high in acid content and can be canned for use year round. I use an ample amount of apple for natural sweetness and just a bit of honey. Spices are light because they concentrate in the jar. If serving fresh, feel free to increase the spice quantities.

     

    [print_this]

    Cranberry Sauce
    Makes: six half pint jars
    Time: 30 minutes cooking, 20 minutes canning

    1 orange
    2 12-ounce bags of fresh cranberries, washed with stems removed
    6 medium apples, peeled cored and chopped
    1 teaspoon ground cinnamon
    1/2 teaspoon ground allspice
    1/4 teaspoon ground cloves
    1/4-3/4 cup honey

    1. Peel orange, avoiding pith.
    2. Place orange peel and remaining ingredients in a medium pot. Juice orange into pot.
    3. Cook over low heat, covered, until apple texture disappear and cranberries ‘pop’. Taste for spice and sweetness, adding more if necessary.
    4. Remove orange peel and discard.
    5. Serve sauce warm or at room temperature. Refrigerate leftovers and eat within two weeks or freeze for up to a year.
    6. Alternately, ladle into sterilized jars with 1/4 inch headspace. Process in a boiling water bath for 15 minutes. Remove from water, cool, and prepare for storage.

    [/print_this]

    Added to Simples Lives Thursday 70 and Punk Domestics.

    About

    I live to eat and eat to live, planning every meal to include as much local and seasonal abundance as possible. I often wear purple and never refuse a drink.

    http://www.harmonioushomestead.com

    3 Responses to Cranberry Sauce, Fresh or For Canning {Recipe}

    1. November 17, 2011 at 12:03 pm

      Add in a splash of Grand Marnier and that’s how I make my cranberry sauce too! :)

    2. Pingback: FoodPlay Productions - FoodPlay Friday: Thanksgiving

    3. December 23, 2011 at 6:34 pm

      Rachel – I love this recipe! I made it a few weeks ago when I got cranberries in my weekly bag from the Greener Grocer and I’m looking it up again today to print out and do again! Thank you…

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