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Canning cranberries for the holidays

By: Earlene Eisley-Freeman
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Whole cranberry sauce is a holiday staple on our tables. The texture and flavor of homemade sauce is perfect.

Whole Berry Cranberry Sauce

Makes about eight 8-ounce jars.

  • 4 cups granulated sugar
  • 4 cups water
  • 8 cups fresh cranberries
  • Grated zest of 1 large orange (optional)

Prepare canner, jars and lids. In large stainless steel saucepan, combine sugar and water. Bring to a boil over high heat, stirring to dissolve sugar. Boil hard for 5 minutes. Add cranberries and return mixture to a boil. Reduce heat and boil gently, stirring occasionally, until all berries burst and liquid begins to sheet from a metal spoon, about 15 minutes. Stir in orange zest, if using, during the last few minutes of cooking.

Ladle hot sauce into hot jars, leaving ¼-inch headspace. Remove air bubbles and adjust head space if necessary by adding hot sauce. Wipe rims, center lids on jars, screw band down finger-tight. Place jars in canner, completely covering with hot water. Cover with lid and process 15 minutes. Turn off heat, uncover and let stand 5 minutes. Remove jars from canner and let stand 24 hours.

(From Ball Complete Book of Home Preserving).

Contact the Master Food Preservers at 530-621-5506, edmfp@ucdavis.edu or  cecentralsierra@ucanr.org/MasterFoodPreservers. Listen to the Garden Goddesses at 9 a.m. each Saturday except the last Saturday of each month on FM 104.5 and AM 950 KAHI.