Old-Fashioned Cranberry Sauce Recipe
Old-fashioned cranberry sauce is a delightful accompaniment to any holiday feast. Made from scratch with just a few simple ingredients, it brings a burst of tangy sweetness to the table. The star of this classic dish is, of course, the cranberries themselves. These vibrant red berries burst open during cooking, releasing their natural tartness and turning into a thick, velvety sauce. Traditional recipes call for sugar and water to be added to the cranberries, which helps balance out their sharpness and create a harmonious flavor profile. This recipe adds orange zest or spices like cinnamon and cloves for an extra touch of warmth and complexity. The result is a homemade cranberry sauce that beautifully complements turkey roasted vegetables. Its textured body and bright flavors are sure to evoke memories of dinners past and bring comfort to both young and old alike during the holiday season.
Equipment
- 1 large pot.
- 1 wooden spoon.
- 1 water bath canner
- 4 pint jars with lids and rings.
- 1 canning funnel.
- 1 jar lifter.
Ingredients
- 8 cups fresh cranberries.
- 4 cups sugar.
- 2 tsp cinnamon.
- 2 tsp ginger.
- ½ tsp ground cloves.
- 2 cups water.
- 2 tbsp lemon juice.
- 2 tbsp orange juice.
Instructions
Sorting and Washing the Cranberries
- Start by sorting through the cranberries and removing any that are bruised or spoiled. Rinse them under cool water to remove any dirt or debris.
Optional Additions: Zest or Other Fruits
- If you want to kick your cranberry sauce up a notch, consider adding orange zest or other fruits like apples or pears. These additions can add extra depth of flavor to your sauce and create a unique twist.
Basic Cooking Method for Old Fashioned Cranberry Sauce
- In a saucepan, combine the cranberries, sugar, water, and orange juice or zest. Bring the mixture to a boil, then reduce the heat and simmer until the cranberries burst and the sauce thickens. Stir occasionally to prevent sticking.
Crockpot Method
- For a hands-off approach to cooking your old-fashioned cranberry sauce, cook the sauce on high for 4 hours.
Adjusting Sweetness and Tartness Levels
- Taste your cranberry sauce as it cooks and adjust the sweetness and tartness levels to your liking. Add more sugar if it's too tart or more orange juice if it needs a bit more tang.
Preparing Jars and Lids
- Before diving into the canning process, you'll need to gather some supplies. First, make sure you have clean, sterilized glass jars with tight-fitting lids. You can find canning jars at most kitchen supply stores or online. Give them a good wash in hot, soapy water, and then sterilize them by boiling in a large pot of water for about 10 minutes. This step ensures that any bacteria or germs are killed off, giving your cranberry sauce the best chance of a long shelf life.
Processing and Sealing the Cranberry Sauce Jars
- Carefully ladle the hot cranberry sauce into the sterilized jars, leaving about a half-inch of headspace at the top. Wipe any sauce spills off the rims of the jars with a clean, damp cloth. This step is crucial for getting a good seal.
- Next, place the lids on the jars, making sure they are centered and secure.
- Finally, lower the jars into a large pot of boiling water, making sure they are fully submerged. Let them process in the boiling water for about 20 minutes, depending on your altitude. For me, it takes 20 minutes to process cranberry sauce for my altitude.
Proper Storage Techniques for Canned Cranberry Sauce
- Once the jars have cooled completely, check to make sure the lids are sealed tightly by pressing down on the center. If the lid doesn't move or make a popping sound, it's sealed!
- Store your cranberry sauce in a cool, dark place, like a pantry or cellar. Properly sealed jars can last up to a year, but it's best to use them within 6-8 months for optimal flavor.