Cranberry sauce recipe
10 years ago
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10 years agoRelated Discussions
Looking for cranberry sauce recipes for canning
Comments (17)Ellie Topp's Quick Apple Cranberry Chutney recipe for canning is similar to Zabby's but actually contains a much higher proportion of onion and pepper relative to the amount of cranberries, and less apple. Zabby's has a little less vinegar, but since the pH of cranberry juice is pretty similar to vinegar, I think Zabby's recipe is roughly equivalent to Ellie Topp's. Bullmastiff, here's a cranberry conserve recipe with nuts from the Ball Blue Book. I don't see why you couldn't leave out the raisins, and use the juice of one orange instead of the whole thing, since cranberries have enough natural pectin to set on their own. I would feel fine adding an apple since you're working so low in the pH range with those cranberries, but I can't find a comparable recipe with apples and nuts (the Nutty Plum Conserve has a higher proportion of nuts but is acidified with bottled lemon juice). Cranberry Conserve 1 orange (unpeeled), seeded and finely chopped 2 c water 4 c cranberries 1/2 c raisins 3 c granulated sugar 1/2 c chopped nuts Combine orange and water and bring to a boil over high heat. Reduce heat, partially cover, and boil until peel is tender, about 5 minutes. Add cranberries, raisins, and sugar, stirring until sugar dissolves. Return to a boil over medium-high heat, stirring frequently. Boil hard until mixture thickens, 10-15 minutes. Stir in nuts and cook, stirring constantly, for 5 minutes. Remove from heat and test gel. Skim foam and pack into hot half-pint jars, leaving 1/4 inch headspace. Process 15 minutes in BWB. The recipe note says to make sure your nuts don't smell stale, and that you can toast the nuts in a dry skillet to bring out their flavor. Makes about 4 8-oz jars. Melissa...See MoreCannable? Chutney recipe
Comments (6)Mangoes are fairly low acid, like figs, but there are no vegetables in this and cranberries are very acidic. Still...I'd use some apple cider vinegar (or lime juice, maybe?) to acidify the mango. I'd be whipping out my trusty pH papers, hehe. Have you tried it? I'd add some acid for flavor, I think. It seems like it would need some zing besides the cranberry (at least my cranberry chutney does). Here's a safe recipe from Small Batch Preserving you can use as a guide for acid:vegies and mango. Mango Chutney by Eleanor Topp and Margaret Howard, The Complete Book of Year-Round Small-Batch Preserving Yield: Makes 5 cups (1.25 L) 3 medium apples, peeled, cored, and chopped 2 large mangoes, peeled and chopped 1/2 medium sweet red pepper, chopped 1 1/2 cups (375 mL) granulated sugar 1 cup (250 mL) finely chopped onion 1/2 cup (125 mL) golden raisins 1/2 cup (125 mL) white vinegar 1/4 cup (50 mL) finely chopped peeled gingerroot 1 tablespoon (15 mL) lemon juice 2 teaspoons (10 mL) curry powder 1/2 teaspoon (2 mL) each: ground nutmeg, cinnamon, and salt 1. Combine apples, mangoes, red pepper, sugar, onion, raisins, vinegar, and gingerroot in a large stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally. Add lemon juice, curry powder, nutmeg, cinnamon, and salt; boil gently for 5 minutes. 2. Remove hot jars from canner and ladle chutney into jars to within 1/2 inch (1 cm) of rim (head space). Process 10 minutes for half-pint (250 mL) jars and 15 minutes for pint (500 mL) (15 and 20 min. above 1000 ft.) This post was edited by katiec on Sun, Feb 24, 13 at 16:50...See MoreWhat do you do with Cranberries?
Comments (16)I've canned the popular cranberry mustard (as well as canning cranberry sauce to have throughout the year). I've already given many folks both the cranberry mustard and cranberry sauce to have with turkey and turkey/ham sandwiches. Just made another batch of sauce yesterday. One of the discount food chains (Aldi's) had Ocean Spray cranberrys for 99 cents! Harris Teeter 2.99 Walmart 2.29 Food Lion 1.99 Such a range of prices for the same thing!! 12 oz.bags. I also want to make some sugared cranberries to give out at Christmas, so they are in the freezer at the moment, as they only last a week. Sugared Cranberries Because of the contrast between the tart cranberries and sugary coating, the flavor of this snack pops in your mouth. The berries are steeped in hot sugar syrup to tame their tangy bite. When entertaining, serve these in place of nuts. For gift-giving, package in parchment-lined tins. Present with a small bottle of the reserved cranberry cooking syrup for the recipient to use as a cocktail mixer. If you can't find superfine sugar, make your own by processing granulated sugar in a food processor for a minute. 2 cups granulated sugar 2 cups water 2 cups fresh cranberries 3/4 cup superfine sugar Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight. Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired. Place superfine sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry. Note: The steeping liquid clings to the berries and helps the sugar adhere. Store in an airtight container in a cool place for up to a week. June Lynn...See MoreCan I save this cranberry sauce?
Comments (17)I found this info when I was looking up storage time... which I think for the homemade stuff is about a week in an airtight container. It says it needs a full boil for 10 minutes (sometimes I think I may simmer mine a little too much and the boil may be too weak). It also mentions that you have to let it cool at room temperature.. moving it to the fridge to soon can affect the gel. Lastly, they recommend NOT doubling the recipe as it may affect too many variables. (I've personally never had any huge problems..I just let it cook longer). Here's all you ever wanted to know and then some... Hope this helps for next time... Here is a link that might be useful: Ocean Spray Sauce...See More
10 years agolast modified: 10 years agocolleenoz thanked carolb_w_fl_coastal_9/10- 10 years ago
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