Ahhh the traditional cranberry sauce…that nobody in the family eats but you have to have it on the table for Thanksgiving and maybe even Christmas because it’s tradition!
Well let’s make some that people will actually eat and that doesn’t come out of a can…and keep its shape.
Cranberry Sauce
A sweet, colorful, and flavorful addition to your holiday table!
Ingredients
Equipment
Method
- In a large pot pour in the cranberries and fill the pot with water just so the cranberries are covered. Bring to a low boil on medium/high heat and cook for about 20 minutes or until the cranberries are soft and mushy.
- Once the cranberries are done put a large strainer on top of a large bowl and pour the pot of cranberries into the strainer to drain off the excess liquid. (Save this for cranberry juice!)
- Once the cranberries are drained, add them back to the pot and turn it on medium heat. Then add in the sugar, lemon juice, and orange juice. Stir and let cook for about 5 minutes.
- Once your cranberry sauce is done, you can put it in a container in the fridge, use it right away, or can it!
- To Can Cranberry Sauce: while your sauce is still hot, get out your jars and fill each just until you have 1/4" headspace.
- Place the lid on each jar and place them in your water bath canner. Fill the canner with water until the water is just covering the jars. Bring the water to a boil then put the lid on and start the clock for 15 minutes.
- Once the 15 minutes is up pull the jars out and set them on a towel on the counter and listen to the pops! Once the jars are cool take the rings off (not the lids) and store in the pantry! Enjoy whenever you're ready!
I love to use this to make a cranberry butter for rolls on the table! I just take heavy whipping cream and whip it until a whipped butter is formed and then fold in the cranberry sauce (and you could maybe add some powdered sugar or honey to give it a little extra sweetness)!
Enjoy!
