I am all ready trying to get ready to host my first Thanksgiving this year and am trying to make as much as possible ahead of time so I am not freaking out on the actual day. One of my two go-to canning books, "Complete Book of Home Preserving" had a recipe for homemade cranberry sauce, so I thought I would give it a try. The sauce turned out so delicious, a lot sweet and a little tart. I am so excited to use homemade sauce on Thanksgiving rather than the regular old jelly mold from a store bought can!
What you'll need:
4 1/2 cups fresh or frozen cranberries
1 3/4 cups water
2 cups granulated sugar
Zest of one orange
4 1/2 cups fresh or frozen cranberries
1 3/4 cups water
2 cups granulated sugar
Zest of one orange
Directions:
If you are canning, follow your normal routine to prepare your jars, water bath and lids.
In a large sauce pan, combine the cranberries and water. Bring to a boil over medium-high heat. Cover and continue to boil over medium heat until the skins on the cranberries burst. Add orange zest.
If you are canning, follow your normal routine to prepare your jars, water bath and lids.
In a large sauce pan, combine the cranberries and water. Bring to a boil over medium-high heat. Cover and continue to boil over medium heat until the skins on the cranberries burst. Add orange zest.
Remove from heat and cool for about 5 minutes. Working in batches, transfer the cranberries, zest and water to your food processor or blender and puree until smooth.
Return the mixture to the saucepan and add sugar. Bring to a boil over medium-high heat, stirring until sugar dissolves. Increase heat to high and boil hard until the sauce thickens to coat a cold, metal spoon. (If you put a cold, metal spoon in the sauce the sauce should slowly fall off the spoon in large pieces/chunks - this is how you know it's thick enough).
Save in your fridge, freeze or can the cranberry sauce.
Return the mixture to the saucepan and add sugar. Bring to a boil over medium-high heat, stirring until sugar dissolves. Increase heat to high and boil hard until the sauce thickens to coat a cold, metal spoon. (If you put a cold, metal spoon in the sauce the sauce should slowly fall off the spoon in large pieces/chunks - this is how you know it's thick enough).
Save in your fridge, freeze or can the cranberry sauce.
