I have been making my own cranberry sauce for the past 8 years and I can't imagine a holiday meal without my chunky, rich, tangy sauce. This recipe is so simple using few ingredients you may never want to buy canned cranberry sauce again. I always batch cook this recipe and jar enough to last the entire year. I like to have lots on hand for left over turkey sandwiches and chicken dinners. This cranberry sauce can also be used over goat cheese, brie or cream cheese and served with baguette and crackers as an appetizer. It is a great starter or side that takes your ordinary canned jelly/sauce to extraordinary accompaniment. If you love cranberry sauce as much as I do, give this easy recipe a try.
Ingredients
2x 12 oz bags of fresh cranberries
zest and juice of 2 large oranges
1 1/2 sugar
approx 3 cups of port
1. Use a heavy bottom large pot. Add all the ingredients above into the pot making sure the port just covers the cranberries. Cook uncovered on medium heat for 30-40 minutes.
2. Once the cranberries start to split and the liquid starts to turn into a thick glaze turn the stove off and let cool for 20 minutes.
3. Sterilize your mason jars and lids and have them sitting in hot water ready to jar this cranberry sauce.
4. Using a funnel and ladle scoop cranberry sauce into jars sealing the lids immediately.
5. Placed all sealed jars back in to the water and boil for 10 minutes.
6. Remove jars from hot water bath and place on a cutting board covering them with a towel. Do not press down on the lids. Let them make that fun popping sound on their own.
7. Once at room temperature you can store them with the rest of your canned goods.
8. Enjoy!
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