Homemade Cranberry Sauce

-
What would Thanksgiving be without cranberry sauce?! It is always a staple at our home for the holiday meal. I like to make my own cranberry sauce. I think it tastes better and I know it is a lot more healthy than the store bought stuff in the can. You can buy fresh cranberries this time of year, they are usually located in the fresh veggie section of your grocery store.

Here is my recipe…

Spiced Cranberries

2 ½ cups cane juice crystals (or white sugar) or 1 ¼ cups honey
½ cup water
2 T lemon juice
4 cups fresh or frozen cranberries
1t ground cinnamon
½ t ground cloves

In a sauce pan add sweetener of choice, water, lemon juice. Bring to a boil and cook for 5 minutes. Add cranberries, cinnamon and cloves. Bring to a boil, reduce heat and simmer for 12 to 15 minutes or until sauce thickens up. Allow to cool. Can be refrigerated up to 1 week or frozen.


First begin by gathering your ingredients together. I used honey to make mine…



In a medium size sauce pan put sweetener of choice, water and lemon juice..



Bring to a boil and let it cook for 5 minutes…



Now add the cranberries, cinnamon and cloves…



Bring it back to a boil, reduce heat and let it simmer for about 12 to 15 minutes….



The sauce will be a beautiful red color and taste delicious…




The sauce can be kept in the fridge for 1 week or you can freeze it.

Enjoy!
 

Comments

  1. TulipNovember 20, 2011 at 5:56 AM

    Thank you for posting your recipe. I have a good fried who lives in Missouri now and she makes homemade cranberry sauce for the holidays. I just thought that was the bomb, I've never done it and with all the homemade meals I've done, whoda thunk.

    Thanks again and Happy Thanksgiving!

    ReplyDelete
  2. MonicaNovember 21, 2011 at 7:01 AM

    My family doesn't like the canned cranberry sauce but they love this!

    ReplyDelete
  3. AnonymousNovember 23, 2011 at 8:49 PM

    Oh my goodness! I just made this and it is a keeper recipe :) My family usually does not eat any type of cranberry sauce, but we all love this! And the smell in the kitchen is divine.

    ReplyDelete

Post a Comment

All messages are moderated. After approval your message will be posted. Thank you for your comments!! Crystal :)

Popular posts from this blog

Canning Chicken Noodle-less Soup

-
Image
Today was one of those busy days that it seemed I was moving from the time my feet hit the floor until this evening.. But, I got so much done and that is a great feeling! :) One of my accomplishments today was canning 14 jars of chicken noodle-less soup. I call it “noodle-less” because you can’t can noodles. They end up falling apart. So I canned the chicken, veggies and broth. When I go to use the soup I will bring it to a boil and then add a handful of noodles (any type of pasta will work) and cook it until the noodles are done. Because I plan to add the pasta after the fact I wanted to make sure there was enough chicken broth to do this. So I only filled my jars about half to two thirds with chicken and veggies and then filled with chicken broth. Here is how I did this…. I started off with 2 chickens that were a total weight of about 10lbs. I put them in my 14 quart stock pot… I then added 2 gallons of water.. And 3 tablespoons salt.. I brought this
Read more

Canning Cabbage

-
Image
I had 4 large heads of cabbage that weighted about 25 pounds. We had some really hot days and I figured I better get the last of them picked soon. My daughter Sierra and I ended up processing 3 of them yesterday and I have one left for a meal on my menu this week. I made pickled cabbage and then canned up the last of the cabbage. Here is the recipe for the pickled cabbage (according to how I made it)… 8 pounds cabbage 1 large onion 1 ½ red peppers 1 lb carrots ¾ cup salt 9 cups water 12 cups white vinegar 10 cups sugar 1t mustard seed 1t celery seed Slice cabbage thinly. Slice onion and peppers. Grate carrots. Mix all veggies together in a very large bowl. Sprinkle with salt and mix in well. Let sit for 2 hours to soften veggies. Rinse veggies well.  In a large stock pot (mine was 14 quarts) combine water, vinegar, sugar, spices. Bring to a boil. Add cabbage/veggies. Bring to a boil. Fill hot pint jars with veggies using a slotted spoon. Fill jar with brine to
Read more

Canning Beef Stew

-
Image
In my last blog post I shared that I had bought 10 pounds of beef roast. I cut it all up and used 4 pounds in 2 crockpot freezer meals ( http://homesteadinghomemaker.blogspot.com/2012/02/two-more-crockpot-meals-for-freezer.html ) . I used the other 6 pounds of meat along with potatoes, carrots, onions and celery to can beef stew. Here were the general proportions I used in canning 7 quarts of beef stew.. 6# beef 2# potatoes 2# carrots 1# onions 1# celery After I cut up the meat and got the freezer meals done I moved to the beef stew. I peeled and cut up the potatoes and carrots. I chopped up the onions and sliced the celery. I pulled out 3 quarts of veggie stock from my freezer to use for liquid in the stew. You can use beef or chicken stock or you can use water. I did not add anything to thicken the liquid as usually thickeners don’t hold up in canning. You can thicken the broth after it is opened if you would like. I added 1 teaspoon salt to each of my
Read more