Jellied Cranberry Sauce
A delightful jellied cranberry sauce that elevates the flavor of cranberries with hints of apple juice and orange zest, perfect for holiday meals and year-round enjoyment.
Servings: 8 servings
Calories: 150kcal
Ingredients
Main Ingredients
- 16 cups cranberries (fresh or frozen)
- 4 cups apple juice
- 5 cups sugar Adjust sweetness to taste
- 2 cups water
- 1 zest orange (about 2 tsp, optional) For a citrus note
Instructions
Preparation
- Start by preparing your canner, jars, and lids. Ensure everything is clean.
Cooking
- In a large stainless steel saucepan, mix the cranberries, apple juice, and water. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to simmer for about 10 minutes until the cranberries soften and skins burst.
- Remove from heat and let cool for 5 minutes. Transfer to a food mill or blender and puree until smooth.
- Pour the cranberry puree back into the saucepan. Stir in the sugar and bring to a boil, stirring constantly.
- Continue boiling, stirring, until the sugar dissolves and the mixture continues to boil. Boil for 10 minutes and test for gel stage.
- If it hasn’t gelled, keep boiling for an additional 5 minutes before testing again.
- Once gelled, stir in the orange zest.
Canning
- Ladle the hot cranberry sauce into your hot jars, ensuring about ¼ inch headspace. Wipe rims with hot cloth.
- Center the lid on each jar and tighten the ring fingertip tight.
- Place jars in the canner, ensuring water covers them by at least one inch. Bring to a boil and process for 15 minutes.
- Once processing is complete, remove the lid of the canner and wait for 5-10 minutes before taking out the jars.
- Let the jars sit for 12-24 hours before removing rings and checking seals. Store in a cool, dark place.
Notes
For a unique twist, consider adding a sprig of rosemary or thyme during simmering, remembering to remove before canning. Adjust sugar to taste and ensure jars are stored in a cool dark place.