In our area you can buy fresh cranberries between October and December and then they are very hard to get. The stores have great sales on them so I always try to grab them and make our supply of cranberry sauce and can it for the year. I also froze 6 bags so I will be able to utilize fresh cranberries when we need them (especially since my son saw the batch of cranberry sauce I made today and said “mom that won’t last until Christmas”). He LOVES the stuff.
I made it today using my recipe at the bottom of the post. I made a double batch so you would need to double the recipe if you are making a double batch also. I find it best to only double the batch and make multiple batches if you want more than 6 jars as it sets up better. I will make another double batch next week to can.
First wash cranberries.
In a pot add 1 cup of water per 12 oz bag and 3/4 cups sugar and bring to a boil.
Place cranberries in boiling sugar water and boil gently for 10 minutes (they will start to pop and foam and look like this picture).
After 10 minutes take the hot cranberries and pour them through a fine strainer or use a food mill to separate. I have done both and there are not lumps or pieces of fruit in the sauce after you strain it.
Once you have it separated you can do:
1) if storing in the fridge, pour into the containers, let cool and then place in the fridge for up to 10 days.
2) if canning it get the jars prepared and water bath
THIS IS FOR CANNING:
Take the strained juice and place it back into the rinsed out stock pot. Bring to a boil and add 1/2 bag pectin (1.75 oz box) or 3 heaping tablespoons. Boil for approximately 1 minute.
Ladle into hot prepared jars and put them in the water bath. Once the water is boiling again, time it for 15 minutes with the lid on and boil gently. After 15 minutes turn the heat off, remove the lid and let them sit for 5 more minutes. Remove and place on a towel or wire rack and let sit for 24 hours before moving.
Store in a cool dark place for up to a year.
As a tip when we are going to eat one I pull it out and put it in the fridge for a few hours so it’s chilled!!
CRANBERRY SAUCE RECIPE (for 12 oz bag)
12 oz bag cranberries rinsed
1 cup water
3/4 cup sugar
pectin (if canning)
Bring water and sugar to a boil. Add cranberries and boil gently for 10 minutes stirring frequently.
Remove from heat and pour into a bowl with a fine mesh strainer or use a food mill to separate skins and stems.
IF REFRIGERATING — place in jars or container and let cool. Cover and store in fridge for up to 10 days.
IF CANNING — have water bath boiling and jars/lids hot
Place the strained cranberry sauce back in the rinsed out stock pot and bring to gentle boil.
Add the pectin and boil for 1 minute stirring frequently.
Remove from heat and ladle into hot jars and cover with lids and screw bands until tight
Place in the water bath and bring to a boil and boil gently for 15 minutes.
Turn heat off, remove cover and let them sit for 5 more minutes.
Remover from canner and place on dish towel or wire rack and let sit for 24 hours before moving them.
Store in cool dark place for up to a year.
IF YOU WANT TO FREEZE YOUR CRANBERRIES YOU DO IT THE SAME WAY AS I HAVE SHARED FOR OTHER FRUITS SUCH AS PEACHES. DIRECTIONS HERE: Flash Freezing Fruit