Seeing as how I'm posting a cranberry sauce recipe, this post might be a little late, or just extremely early.  But fresh cranberries are still available in the super market right now, and I love me some cranberry sauce.

Target is a little hit or miss with their produce sales, and this past week it was definitely a hit!  I was able to get packs of fresh cranberries for 25 cents.  I didn't want to over buy, but I still hadn't used the canning equipment I bought last summer, and it seemed like the perfect time to break it out.  So I ended up getting 5 bags of cranberries.
 
 
This cranberry sauce recipe is so simple and delicious.  It uses a 1:1:2 ratio.  If you're going to make a small batch, you would need 1 cup of water, 1 cup of sugar, and 2 cups of cranberries.  But, like I said, I was planning on canning, so I used 6 cups of water, 6 cups of sugar and 12 cups of cranberries.
 

Start by combining the sugar and water in a sauce pan, and bring to a boil.

Then add the cranberries and continue boiling until all of the cranberries have popped.  Then it's on to canning!

Since I'm still pretty new to the whole canning thing, I'm much more comfortable directing you over the Ball website if you're planning on canning this delicious cranberry sauce.  But it was really easy to do.

 Of course, you don't have to can the cranberry sauce if you want some right away.

I ended up canning 3 jars and this fourth jar is for immediate use.  My hubby enjoyed some cranberry sauce on pancakes yesterday morning.  But here's another serving suggestion:  Crostini with melted cheese, cranberry sauce, and topped with rosemary.
 
 
So, run to the store and pick up some fresh cranberries.  You won't regret it!
Until next time!
homemade cranberry sauce

Homemade Cranberry Sauce (from Ball Canning)

Ingredients

  • 1 cup water
  • 1 cup sugar
  • 2 cups fresh cranberries

Instructions

    1. Combine water and sugar in a sauce pan.
    2. Bring to a hard boil for 5 minutes, stirring occasionally to dissolve sugar.
    3. Add cranberries and return to a boil.
    4. Reduce heat and gently boil until all the cranberries have burst - about 15 minutes.
    5. If using immediately, remove from heat and allow to cool.

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© Jordan Hansen
 
 
 
 

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