Post by Loupy on Oct 25, 2016 22:28:07 GMT -7
JELLIED CRANBERRY SAUCE {CANNED OR REFRIGERATED}
From: Rebecca @ www.foodiewithfamily.com/
Delicious, nutritious homemade Jellied Cranberry Sauce with a hint of orange is just what your cranberry sauce lovers want at the Thanksgiving table!
Ingredients
4 (12 ounce) bags fresh cranberries
4 cups sugar (I use raw sugar)
The juice of one orange plus enough water to equal 4 cups
The zest of 1 orange
Instructions
Combine the sugar, orange juice, zest and water in big stockpot over high heat.
Bring to a boil.
Add the cranberries and return to a boil.
Reduce the heat and boil gently for 10 minutes while the cranberries pop open.
Pour into a fine-mesh sieve over a heat-proof bowl until all that remains is a paste of little twiggy bits and seeds from the cranberries and orange zest.
Pour into sterile canning jars, leaving 1/4-inch headspace.
Wipe the rims, place new lids on the jars, and screw the rings into place until finger-tip tight.
Store in the refrigerator OR place the jars filled with hot cranberry sauce in a canner and cover with hot water.
Bring to a boil and process for 15 minutes, whether in a pint, pint and a half, or quart sized jar.
Turn off the heat, remove the lid from the canner and let the jars remain in the water for five minutes before transferring to a wire rack or towel to cool overnight, undisturbed.
Wipe the jars down, label them, and store in a cool, dark place for up to a year.
From: Rebecca @ www.foodiewithfamily.com/
Delicious, nutritious homemade Jellied Cranberry Sauce with a hint of orange is just what your cranberry sauce lovers want at the Thanksgiving table!
Ingredients
4 (12 ounce) bags fresh cranberries
4 cups sugar (I use raw sugar)
The juice of one orange plus enough water to equal 4 cups
The zest of 1 orange
Instructions
Combine the sugar, orange juice, zest and water in big stockpot over high heat.
Bring to a boil.
Add the cranberries and return to a boil.
Reduce the heat and boil gently for 10 minutes while the cranberries pop open.
Pour into a fine-mesh sieve over a heat-proof bowl until all that remains is a paste of little twiggy bits and seeds from the cranberries and orange zest.
Pour into sterile canning jars, leaving 1/4-inch headspace.
Wipe the rims, place new lids on the jars, and screw the rings into place until finger-tip tight.
Store in the refrigerator OR place the jars filled with hot cranberry sauce in a canner and cover with hot water.
Bring to a boil and process for 15 minutes, whether in a pint, pint and a half, or quart sized jar.
Turn off the heat, remove the lid from the canner and let the jars remain in the water for five minutes before transferring to a wire rack or towel to cool overnight, undisturbed.
Wipe the jars down, label them, and store in a cool, dark place for up to a year.
