I have never had canned , process cranberry sauce . I ’ve see it slide in a can - mould clod into a serving bowl , get mushed around , and present beside the holiday shuttle , but I ’ve never essay it . Hmmm , I question why ? For many twelvemonth I thought I just did n’t like cranberry sauce . The musical theme of that undimmed red , weird - looking gelatin on turkey just did not attract . Until the day I had HOMEMADE cranberry sauce .
It was like my world give up . I discovered the most delicious tartness to compliment a piquant , buttery master dish . So began my experiment of recipe to further upgrade the bouncy red berries .
I have antecedently shared my recipe forBourbon Cranberry Sauce . I was tempted to make that again this class , but I had a gustation for something dissimilar . With the addition of ginger and orange the cranberries really blab out . So much so that my married man and I polished off a jounce with a joint Gallus gallus ! The grated ginger add heat and the candied peppiness add a sweet element , gross to complement the fragrant orange and tart cranberries .
This recipe is slap-up for canning as there is a hatful of natural pectin in cranberry to make the sauce quite thick . This is a large mountain that will make 16 - 18 x 1 cupful jars . I made two dissimilar sizes – lowly family and large family sizes – as once give it will only last in the fridge for a hebdomad or so .
constituent :
Make it !
Boil the water , orange juice , and sugar together . Stir to dissolve the shekels to ensure it does n’t sit at the bottom of the potbelly and cauterize .
Add 6 cups cranberries , powdered ginger , and orange zest and prepare on medium until the berries burst ( about 15 transactions ) .
summate the remaining 2 cup of cranberries and candied ginger to the potbelly and shake . play back to a boiling point and then reduce to medium to ready for 10 instant or until you have the consistency you care .
Ladle into clean , hot , 1 - cup canning jars . appendage in a stewing pee canner for 15 minute .
Share this post:
