Homemade Cranberry Sauce Recipe
Easy 3 ingredients to make homemade Cranberry Sauce that will be perfect served alongside your holiday turkey. Or tucked into a gift basket.
Ingredients
- 4 ½ cups fresh cranberries (I used almost 2 bags of fresh cranberries)
- 1 ¾ cups water
- 2 cups sugar
Instructions
- Rinse the cranberries well under cold running water; drain. Discard any crushed or bruised cranberries.
- Combine the cranberries and water in a large stainless steel or enamel saucepan.Boil over medium-high until the skins begin to split. Puree the mixture using a food mill or food strainer to remove peels and seeds; discard solids. Return the mixture to large saucepan.
- Add the sugar to the cranberry mixture, and cook over medium-high, stirring until the sugar dissolves. Boil the mixture almost to the gelling point (220 F.)
- Ladle the hot cranberry sauce into a hot jar, leaving a ½ inch headspace. Remove airbubbles. Wipe the jar rim. Center the lid on the jar. Apply the band and adjust to fingertip-tight. Place the jar in the boiling water canner. Repeat until all jars are filled.
- Process the jars 15 minutes, adjusting for altitude. Turn off heat, remove the lid and let the jars stand 5 minutes. Remove jars and cool.
Recipe Expert Tips
- Recipe can be found in the Ball® Canning Back to Basics Book (Time Inc. Books, 2017)
- Makes about 4 (½ pint) jars or 2 (1-pint jars)
Nutrition
Serving: 0.25cupCalories: 219kcalCarbohydrates: 57gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 4mgPotassium: 49mgFiber: 3gSugar: 52gVitamin A: 34IUVitamin C: 7mgCalcium: 7mgIron: 1mg
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