homemade cranberry sauce recipe

Homemade Cranberry Sauce – Canning Recipe

Homemade Cranberry Sauce
At the holidays our family loves cranberry sauce. I, however, have never been a fan of the congealed mess from a can. We also have family members who are red dye sensitive – and while it may be fun to see them get a bit hyper now and then, I’d rather not expose them to that. The best part of this recipe – it’s only 3 ingredients. it’s so easy to make and put together I did it in a matter of a few minutes and was quickly canning it. It makes 6 pints and doesn’t have any added chemicals, or colors to worry about!

Ingredients: 

  • 8 cups cranberries
  • 4 cups sugar
  • 4 cups water

Directions: 

  1. Wash and drain your berries. Some stores may not have them this time of year, so you can use flash frozen ones!
  2. In a large stockpot combine your sugar and water. Bring to a boil and let it boil for 5 minutes.
  3. Add your cranberries. Return to a boil and do not stir. Allow to boil until the skins of the berries burst (10-15 minutes).
  4. Put into hot jars with 1/4 inch headspace. Process for 10 minutes.

Canning Instructions: 

  1. Place 4 clean quart jars on a rack in your stock pot. Fill the jars and stock pot with cool water until it completely covers the top of the jars. Cover and put on medium heat. Simmer but do not boil.
  2. Prepare 4 lid sets, put the bands aside and put the flat lids in a small sauce pan and put on medium heat. Do not boil, but keep warm through the whole process.
  3. Prepare your ingredients according to the directions above.
  4. Now, remove the jars from the warm bath. Tip them as you pull them out and pour the water back into the pan. Place them on a towel on the counter with the opening up. Do not dry them! Just put them down and put the funnel in. Put your ingredients in your jars. into each jar until there is about 1/2 inch of space in the top. Once all jars are full, take a plastic or wooden utensil and move it around to get extra air bubbles out.
  5. Take the small magnet tool and remove flat lids from their hot bath. Place over top of each jar. By hand screw on the collars, but not too tight! Remember some air still needs to get out of each jar.
  6. Place the jars back into the hot stock pot and replace the lid. Turn your temperature up to high. When it starts to do a rolling boil, start a timer for 10 minutes.
  7. After the jars have processed for 10 minutes, turn off the heat and remove the lid to the pan. Let cool for 5 minutes. Remove all the jars without tipping them and place them back on the towel. Remember – don’t towel them off!

This recipe is part of the Food Challenge with nine other bloggers. You can check out the recipes below for this challenge! Each month we’ll be doing another challenge – let us know if you try any of the recipes!

 
Homemade Cranberry Sauce – Canning Recipe

Homemade Cranberry Sauce – Canning Recipe

Ingredients

  • 8 cups cranberries
  • 4 cups sugar
  • 4 cups water

Instructions

  1. Wash and drain your berries. Some stores may not have them this time of year, so you can use flash frozen ones!
  2. In a large stockpot combine your sugar and water. Bring to a boil and let it boil for 5 minutes.
  3. Add your cranberries. Return to a boil and do not stir. Allow to boil until the skins of the berries burst (10-15 minutes).
  4. Put into hot jars with 1/4 inch headspace. Process in a water bath for 10 minutes.
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Becky

Owner and Editor at Week99er
Becky is an interior designer, an adjunct professor, a foodie, a product reviewer and a gluten free blogger in Detroit, Michigan. Week99er is a family friendly site featuring products, events and recipes for your family. Contact her at [email protected]

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