Would You Bring Your Own Cranberry Sauce?
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5 years ago
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dragonflywings42
5 years agosprtphntc7a
5 years agolast modified: 5 years agoRelated Discussions
Canning Chile Cranberry Sauce
Comments (17)I just realized that I didnÂt include the procedure I used or the yield when I posted the ingredients earlier. IÂll try this one more time incase anyone wants to use it. Habanero Cranberry Jelly Ingredients: 3/4 cup cider vinegar 3/4 cup white vinegar 2 cups 100% unsweetened cranberry juice 1/2 cup finely diced habanero pepper 1/2 cup finely diced red onion 1 3/4 cups fresh cranberries, coarsely chopped 1 pkg liquid pectin 5 cups sugar Procedure: Finely dice peppers and onion and coarsely chop cranberries In a large sauce pan, combine cranberries, pepper, onion, vinegars, and juice Bring to a boil and reduce heat to low Simmer 15 Â 20 minutes to allow flavors to blend and to soften up cranberries Add sugar and return to a hard boil for 1 minute Remove from heat and stir liquid pectin in well Add jelly to hot sterilized jars Wipe rim of jars with a clean damp towel Position lids as per usual instructions Process in a hot water bath for 10 minutes Remove jars and allow them to cool During the cooling, periodically "gently" invert jars to distribute solids. Yield 7 or 8 - 250ml (1 cup) jars (Zeppy, did another batch today... now I have 15 jars for personal use and giifting)...See MoreChile-Cranberry Sauce
Comments (7)I have a recipe that my mother used to make but I have never added chiles--might work though Mix together 2- 16 oz. cans whole berry cranberries 1- 8 oz. can crushed pineapple ,drained 3/4 cup chopped walnuts...See MoreCranberry sauce
Comments (37)Just finished up mine. Very traditional - cranberries, grated orange peel, orange juice (and the chopped up remains of the grated orange) sugar, cinnamon and a bit of grated ginger. No booze in this one - too many kids at the dinner. It smelled so good cooking and tastes even better. btw, I made spiced poached D'anjou pears for dessert for family Sunday dinner this weekend. They were a huge hit ;-)...See MoreCanning low sugar cranberry sauce?
Comments (4)Would be best to post the specific recipe amounts you would use to be sure, but in general, reducing the sugar slightly is not a safety problem with acidic fruits. But that doesn't mean you can reduce it substantially much less eliminate it. So what do you mean by "a tiny bit"? You need to keep in mind that sugar does play a safety role. It not only dictates the texture, shelf life, but by binding up water in the recipe it reduces the alkaline pH that water adds. Your safest approach would be freezing it. The next best alternative would be to add additional fruit or lemon juice to off-set the sweetness. Dave...See Morechisue
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