This cranberry sauce encompasses Thanksgiving with its vibrant crimson berries flecked with apricots. It's sweet tangy flavor will accompany your turkey deliciously. Save yourself time on the big day by canning it as soon as the fresh cranberries come into season or make it a couple days in advance and store it in the refrigerator. Enjoy and don't be scared to lick the leftovers off the pot when you're done!
*Helpful hints while making sauce:
Prepare! Have the cranberries washed and the apricots diced ahead of time.
Boiling the cranberries and sugar will create foam. The foam will gradually decrease as the berries pop open.
Sheeting will occur once most of the berries have burst. This happens when the sauce glazes the spoon.
Canning the sauce while it's hot and ladling into hot jars using a funnel is the safest and easiest way to can.
Head space needs to be 1/4 inch from the top rim of the jar. When jars are in boiling water bath, make sure water is 1-2 inches over the tops of the jars. After processing time, remove jars from boiling water and let sit untouched for 24 hours. Double check flexion on lid tops before removing rings.
Enjoy this wonderful Thanksgiving delight!
Course
Side Dish
Cuisine
American
Prep Time
40 minutes
Cook Time
60 minutes
Servings
3
- 3 cups sugar
- 3 cups Water
- 2 12oz packages or 6 cups washed cranberries
- 1 cup diced dried apricots
- Place empty jars in canner and add water until level is one inch past the tops of the jars. Bring water to a boil, then set to simmer until jars are ready to be used. Wash jar lids in hot soapy water, rinse and set aside.
- Add sugar and water to a large stainless steel saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Boil hard for 5 minutes.
- Add cranberries and return mixture to a boil. Reduce heat and boil gently, stirring occasionally, (You will hear berries bursting). Let simmer for 8 minutes.
- Add diced dried apricots and continue to simmer. Stir constantly until most berries have burst and a sheet forms on a metal spoon.
- When sheet forms on spoon, turn off the heat.
- Remove jars from water with jar tongs. Do not turn off the burner.
- Ladle hot cranberry sauce into jars leaving 1/4 inch of head space. Wipe jar rim and put lids on jars. Make sure lids are finger tight. Do not over tighten lids.
- Place jars in canner with tongs. Cover canner with lid. Boil for 20 minutes adjusting for altitude.
- Remove jars with tongs and place on a towel to cool. Do not disturb the jars.
- Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed. Remove rings to store.
Eat it now modification! If you will not be canning your sauce skip to #2 and end with #5 It's that easy! If you have never canned or processed food in a canner, wait before attempting canning, and read this For altitude adjustments for your area look here
Keywords
Cranberry sauce recipe, dinner, Thanksgiving
