Cranberry Sauce

    I love to try new things!  Every so often I'll see something and ask myself if I can make it cheaper or better.  Sometimes it's just fun to try something new.  I was flipping through a Ball canning book and somehow decided I would can cranberry sauce this year.  I don't know why as it is not cheaper and I don't usually care to have much of it.  Everyone else in my family loves it on turkey sandwiches after Thanksgiving.
    I found out that making cranberry sauce is SO EASY and tastes MUCH BETTER than store bought.  The recipe had an option to spice it up with cinnamon and cloves in a cheese cloth bag.  I tried it and it came out so good; though this recipe was a little too sweet for me.  Next time I want to use Splenda or a little less sugar.  This recipe is from the "Ball Complete Book of Home Preserving" 

                                     Jellied Cranberry Sauce

             - 4 1/4 cups of cranberries                
             - 1 3/4 cups of water                                  
             - 2 cups of sugar                                         

             - (Opt.) 1 cinnamon stick broken into pieces and

               1 tsp. whole cloves tied in cheese cloth bag
              ( dispose of spice bag when cooking is complete)



1. Prepare canner, jars and lids (if canning).
2. In a large stainless steel saucepan, combine cranberries, water and optional spice bag if using.  Bring to boil over medium-high heat.  Reduce heat and boil gently, stirring occasionally, until skins burst (about 5 minutes). 
3. Working in batches, transfer cranberry mixture to a food mill or a food processor fitted with a metal blade and puree until smooth. 
4. Return cranberry puree to saucepan.  Add sugar and bring to boil over medium heat, stirring until sugar dissolves.  Increase heat to high and boil hard until mixture begins to "sheet" from a metal spoon.  Remove from heat and test gel.  If gel stage has been reached, skim off foam. 

If Canning:
5. Ladle hot sauce into jars, leaving 1/4" headspace.  Wipe rim.  Center lid on jar.  Screw band down until resistance is met then increase to finger tight.
6. Place jars in canner, insuring they are completely covered in water.  Bring to a boil and process for 15 minutes.  Remove canner lid.  Wait 5 minutes, then remove jars, cool and store.

Tips from the book:
1. Fresh or frozen cranberries can be used in this recipe.  If using frozen, be sure to partially thaw cranberries in the refrigerator before getting started.
2.  To serve jellied sauce as a mold, pack sauce in straight sided canning jars.  To serve, hold jar under warm running water.  With a plastic spatula, loosen edges and tip jellied sauce on a serving plate.

    There is a lot of information online and many different recipes.  It is very easy, especially if you are not canning it.  If  not canning, you can refrigerate the sauce for up to 2 weeks or freeze 12 -18 months.  Fresh cranberries can be frozen for 12 months.  Some recipes use orange juice and other spices such as ginger, allspice, cardamom and nutmeg.  You can substitute different sweeteners and sweeten to taste.  I can't wait to experiment some more! 

                                            Blessings,
                                               Lisa