Note: This recipe did NOT produce a jellied style sauce. It is a very nice textured, pourable sauce that would be outstanding on ice cream; maybe cheesecake or bread pudding. It is sweet, but not too sweet. It would still be delicious with turkey or other roasted fowl or pork, but it will NOT satisfy your die-hard “has to be shaped like a can” people. Oh, it’s good with a little seltzer and ice. I can imagine it would make a beautiful holiday champagne cocktail!
I will try another recipe for jelled, jar-shaped cranberry sauce and I will post my results here!
There are two sides to the cranberry sauce argument: whole, fresh cranberries made into a chunky sauce or the commercially canned jellied style that retains the shape of the can when you serve it. My family has been on the canned bandwagon forever. Since I have been getting into home canning for the last couple of years, I decided to make a small batch from fresh cranberries last year, but forced them through a sieve to make the sauce smooth. I canned the batch and it was very like what we were used to having and it held it’s shape! We had a can of the commercial stuff too, just in case, but mine was well-received! I didn’t keep the recipe I used, though…D’Oh!
So, this year, I put together a new recipe. Since there are STILL crabapples on the trees around here, I had to forage a few and throw them in too! You could substitute regular apples and, if you core and peel them and like the chunky/saucy style, you could skip the straining part. These make great little bring-along offerings if you are invited somewhere for Thanksgiving and maybe you’ll have some left for Christmas! Enjoy!
Home Canned Cranberry Sauce, Pourable
2 12oz Bags Fresh Cranberries
12 oz Crabapples, stemmed and blossom end removed,
or regulars apples, cored and peeled
1-1/2 c. Sugar
1/2 box Sure-Jel pectin
6 c. Water
½ t. butter
Prepare canning equipment and supplies. You should have 7 half pint jars with warmed lids and threaded rings. Make sure the jars are sterile. In a large sauce pot, add the water and bring to a boil. Add crabapples or apples and cranberries. Return to the boil and cook for 10 minutes, stirring occasionally.
If you are using crabapples and want a smooth cranberry sauce, carefully pour the cranberry mixture into a strainer or sieve and extract the pulp. If you are using peeled/seeded apples and want a chunky style sauce, you can skip the straining and proceed.
Return the cranberry mixture to the pot and add theSure-Jel and the sugar. Stir to dissolve and add the butter (helps keep the foam down). Stirring constantly, bring to a boil for at least 1 minute. Skim foam and proceed with the canning process.
Fill the jars to within 1/4” head space. Wipe rims with a damp cloth or paper towel to clean. Center lids on the jars and screw on threaded rings until snug. Carefully put jars in a water bath canner with enough boiling water cover the jars by 2 inches. Boil for 15 minutes. Remove jars to a towel-lined counter and leave for at least 12 hours, for lid seals to harden. Remove rings and check seals. Refrigerate any jars that do not seal. Enjoy! To serve, dip the jar in hot water for several seconds to loosen the cranberry sauce from the side of the jar and tip out onto serving dish. Enjoy!
Note/Update: I left out the Sure-Jel originally and was not seeing any jelling, so I opened all the jars, threw away the used lids, prepared new ones, sterilized clean jars and reprocessed the sauce by adding the Sure-Jel (1/2 box) and boiling for one minute. I then processed in the canner again. I wound up with 5 half pints and 1 little 4oz jar. Two days later, I have a beautiful, thick, pourable sauce, but still no jelling. I believe I used WAY too much water for a jellied sauce.
- East Village Bakery Offering Special Turkey and Cranberry Sauce-Filled Doughnuts (complex.com)
- 19 Cranberry Sauce Recipes For Thanksgiving (joannegreco.wordpress.com)