Best 3 Canned Cranberry Sauce Recipes
Canned cranberry sauce is a staple condiment for many holiday meals, particularly Thanksgiving and Christmas. It is easy to find in stores, but it is also very simple to make at home. With just a few ingredients and a little time, you can have a delicious and flavorful cranberry sauce that is sure to impress your family and friends. Whether you prefer a tart or sweet sauce, there are many recipes available to suit your taste. In this article, we will explore some of the best recipes for canned cranberry sauce, providing you with a variety of options to choose from.
Let's cook with our recipes!
CANNED CRANBERRY SAUCE RECIPE
Steps:
- Drain the excess liquid from the cranberry sauce cans and place in a large saucepan. Add remaining ingredients. Bring to boil, constantly stirring for about five minutes. Remove from heat and serve immediately or allow to cool if you'd like it to be more solidified.
Nutrition Facts : Calories 111 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 3 grams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
CANNED CRANBERRY ORANGE SAUCE
I have made this Cranberry Orange Sauce for ages and recently decided to can it. It turned out GREAT and looks gorgeous in the jars, too! Take advantage of low prices on fresh cranberries around the Holidays to put up your own cranberry sauce. You'll never buy the canned version again!
Provided by Tess Geer
Categories Other Side Dishes
Time 35m
Number Of Ingredients 5
Steps:
- 1. Prepare jars in water bath and keep hot. Place lids and rings in very hot water and set aside. Do not boil lids and rings.
- 2. Rinse cranberries in a colander and remove any stems, etc. Set aside.
- 3. Combine Orange Juice, Sugar and Cinnamon in a large sauce pan. Cook over medium heat, stirring occasionally, until sugar is completely dissolved.
- 4. Add cranberries to sauce pan and stir. Continue to cook over medium heat for approximately 15 minutes until cranberries have popped and mixture begins to foam. Remove from heat and stir in butter. Sauce will thicken as it cools.
- 5. Ladle into hot jars leaving 1/2 inch head space. Run a small spatula around the inside of each jar to remove any air bubbles. Place lids and rings. Rings should be finger tip tight.
- 6. Process in water bath for 15 minutes. Remove to a clean dish towel away from direct sunlight and leave for 24 hours. Test for seal. Refrigerate any unsealed or leftover sauce for up to two weeks. Sauce tastes best after it has rested for at least two days. Store in a dark cupboard. Will keep for up to one year.
HOME CANNED WHOLE CRANBERRY SAUCE
Make and share this Home Canned Whole Cranberry Sauce recipe from Food.com.
Provided by michEgan
Categories Sauces
Time 25m
Yield 6 pints
Number Of Ingredients 3
Steps:
- Combine sugar and the water in a 8 quart kettle.
- Stir till sugar is dissolved.
- Heat mixture to boiling. Boil 5 minutes.
- Add the 12 cups of cranberries.
- Cook until skins pop, about 5 minutes.
- Remove from heat.
- Pack into hot jars leaving a 1/2 inch head space.
- Adjust the lids.
- Process in water bath for 5 minutes.
Nutrition Facts : Calories 958.1, Fat 0.2, Sodium 8.5, Carbohydrate 248.1, Fiber 8.7, Sugar 232.5, Protein 0.7
Tips:
- Choose the right cranberries: Fresh cranberries are the best choice for canned cranberry sauce, as they have a tart flavor that holds up well to the cooking process. Avoid cranberries that are bruised or moldy.
- Prepare the cranberries: Rinse the cranberries thoroughly under cold water to remove any dirt or debris. Remove any stems or leaves.
- Use a large pot: Cranberry sauce can bubble up during the cooking process, so it's important to use a large pot that is at least twice the size of the amount of cranberries you are using.
- Add sugar to taste: The amount of sugar you add to your cranberry sauce will depend on your personal preferences. Start with a small amount and add more to taste.
- Don't overcook the sauce: Cranberry sauce should be cooked until it has thickened and the cranberries have popped, but it should not be overcooked, as this will make it tough and chewy.
- Let the sauce cool completely: Before canning the cranberry sauce, let it cool completely to room temperature. This will help to prevent the jars from breaking.
Conclusion:
Canning cranberry sauce is a great way to preserve this delicious fruit and enjoy it all year long. By following these tips, you can make a delicious and safe canned cranberry sauce that your family and friends will love.
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