The following recipe makes a large batch for canning but I also divide the recipe in half without canning. It is really delicious with the orange flavor shining through. A great accompaniment to pork, ham and chicken.
Whole Cranberry Sauce
- 4 cups granulated sugar
- 2 cups water
- 2 cups orange juice
- 8 cups fresh cranberries (about 2 lb)
- Grated zest of 1 large orange
Ladle hot cranberry sauce into hot jars leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot cranberry sauce. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
PROCESS jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
You might also like…
Our Newsletter is published once every three weeks. Each issue is timely and helpful, jam-packed with food, crafts, occasional DIY, gardening and faith resources. Relevant and seasonal posts to inspire and guide you with current trends. Available only to those who request it, so please accept our invitation to stay connected and join the Grateful Prayer Thankful Heart community. Just click the subscribe button below.