Cranberry Sauce

I went on a hunt to make my own sauce this year (of course) and found a lot of variations. This is my own interpretation using elements from this month’s Taste of Home magazine (I get a subscription each year from my grandma) and the Bernardin book of home preserving.

Note to self: I first made this with half an onion and two apples, since this was the first time I was making this. The yield was exactly 6 half-pint (or 8 oz) jars. I would redo it with a whole onion and only one apple next time.

  • 2 bags (12 oz each) of cranberries, rinsed; this is approx 7 cups total
  • 2 cortland apples, peeled, cored and finely chopped; store in lemon-water until use
  • 1 red onion, finely chopped; the amount depends on the size of the onion and how much you like the taste
  • 1 muslin spice bag: 2 cinnamon stick snapped in half, 8 whole all spice, 6 whole cloves
  • 2 cups sugar, but I think you can reduce it by up to ½ cup depending on taste
  • 1½ cups water
  1. Combine the sugar and water in a non-reactive pot. Add the spice bag and bring to a boil. Continue to boil 5 minutes, stirring so the sugar dissolves.
  2. Add the apple and onion. Return to a boil and cook 5 minutes, stirring occasionally to prevent sticking. This will give them a little extra time to soften.
  3. Add the cranberries and gently mix in. Return to a boil, reduce heat and cook gently, stirring occasionally to prevent sticking. The berries should burst and the liquid form a jell (like a jam setting); it could take anywhere from 15 to 25 minutes. I started to hear the berry skins cracking right away and it was very foamy. None of the recipes I consulted mentioned how to deal with that, but it seemed to disapate as soon as I removed it from the heat; so I ignored it and canned it as is without any skimming.
  4. At this point, you could add ¼ of rum and the grated zest of 1 orange (you can also do either/or substitute OJ) and return to a boil. This is optional. I’ve also heard lime and vodka go well, or dry red wine with crystalized ginger as alternative combinations.
  5. Remove from heat and remove the spice bag. Ladle into hot jars, leaving ¼” head space. Remove any air bubbles, wipe the rim and set the lids and bands. Process in a boiling water bath for 15 minutes. Let stand 5 minutes, then remove jars to cool for 24 hours.

I believe this recipe can easily be halved. The left overs can be mixed with cream cheese to make a great spread for left over turkey sandwiches or baked over brie (my favorite, as you know by now).

One Response to “Cranberry Sauce”

  1. admin Says:

    Made this again today using cara cara oranges, added pepper corns and used 4c apple sauce and 1 package of cranberry, and 1.5 cups organic cane sugar. I think it will be fantastic with pork tenderloin as well as turkey and chicken. Excited!

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