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Whole-Berry Cranberry Sauce

Source of Recipe

From "Beginner's Guide to Canning" by Diane Devereaux


Recipe Introduction

"Cranberries are not just for Thanksgiving anymore! With this recipe, you can enjoy the flavors of the holidays all year-round."

List of Ingredients

â—¦ 4 (12-ounce) bags fresh cranberries (8 cups)
â—¦ 2 cups sugar
â—¦ 2 cups water
â—¦ 2 cups bottled orange juice
â—¦ 2 large oranges, peeled, pith removed, seeded, and chopped
â—¦ ½ teaspoon ground allspice (optional)
â—¦ ½ teaspoon ground cloves (optional)


Recipe

This recipe is hot packed, so have clean jars resting in hot water. In a smaller pot, add lids and rings, 1 tablespoon distilled white vinegar, and water to cover. Boil for 5 minutes, then remove from heat.

In a large pot, combine the cranberries, sugar, water, orange juice, oranges, allspice, and cloves. Bring to a boil over medium-high heat, stirring often. Reduce the heat to low and simmer for 15 minutes. Stir often, muddling the orange pieces with your spoon. Remove from heat.

Place the hot jars on a cutting board. Using a funnel, ladle the hot sauce into the jars, leaving a ½-inch headspace. Remove any air bubbles and add additional sauce if necessary to maintain the ½-inch headspace.

Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand-tighten.

Place the jars in the water bather, ensuring each jar is covered by at least 1 inch of water. Add 2 tablespoons distilled white vinegar to the water and turn the heat to high. Bring the canner to a boil and process both quarts and pints for 15 minutes. Be sure not to start your timer until the water is at a full rolling boil. After processing, wait 5 minutes before removing the jars from the canner.


Makes 3 quarts or 6 pints