Homemade canned cranberry sauce

[Anonymous]

Someone brought this to my Christmas Eve dinner last night, and it was bright and fresh and delicious. The canning process preserves it nicely so I could make in early November next year. I asked for the recipe but not sure I'll get it. Anyone have one?

[Anonymous]

It is on the Ocean Spray cranberry bags.

[Anonymous]

If you're going to can your own food, please follow a tested recipe from a reputable site. There are WAY too many "cowboy canners" out there, posting a recipe that "worked for them" but hasn't been tested as using actually safe canning practices.

Here's one you can trust: https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/cranberry-sauce/

Canning isn't like cooking. Do not "adjust for taste". Please follow the recipe instructions exactly, paying attention to maintaining clean conditions and timing your procedures accurately. If you follow a tested recipe, your results will be shelf-stable and safe to consume. If you don't use a tested recipe, your results could contain pathogens you may not smell or taste but they can really mess up your day!

[Anonymous]

It's the easiest thing to make. Why would you go through the effort to can it?

[Anonymous]

Anonymous wrote:It's the easiest thing to make. Why would you go through the effort to can it?

+1– unless you know the climate apocalypse is coming between now and next fall?

[Anonymous]

Anonymous wrote:It's the easiest thing to make. Why would you go through the effort to can it?

+1, fresh cranberry sauce is so easy, it takes 20 minutes of mostly passive cooking, and I like being able to perfectly control it. You want the cranberries to have just burst when you pull it from the heat. So good. I do mine with orange zest and cardamom.

[Anonymous]

OP try this recipe next year (you don't need to can anything): https://www.epicurious.com/recipes/food/views/cranberry-sauce-with-crystallized-ginger-2870

I've been making it for eyars and everyone loves it.

[Anonymous]

This is the one I make - so good

https://www.loveandoliveoil.com/2011/12/jellied-cranberry-sauce-with-grand-marnier.html

[Anonymous]

Anonymous wrote:If you're going to can your own food, please follow a tested recipe from a reputable site. There are WAY too many "cowboy canners" out there, posting a recipe that "worked for them" but hasn't been tested as using actually safe canning practices.

Here's one you can trust: https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/cranberry-sauce/

Canning isn't like cooking. Do not "adjust for taste". Please follow the recipe instructions exactly, paying attention to maintaining clean conditions and timing your procedures accurately. If you follow a tested recipe, your results will be shelf-stable and safe to consume. If you don't use a tested recipe, your results could contain pathogens you may not smell or taste but they can really mess up your day!

Cranberries are too acidic, it won’t grow dangerous pathogens

[Anonymous]

Anonymous wrote:

Anonymous wrote:If you're going to can your own food, please follow a tested recipe from a reputable site. There are WAY too many "cowboy canners" out there, posting a recipe that "worked for them" but hasn't been tested as using actually safe canning practices.

Here's one you can trust: https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/cranberry-sauce/

Canning isn't like cooking. Do not "adjust for taste". Please follow the recipe instructions exactly, paying attention to maintaining clean conditions and timing your procedures accurately. If you follow a tested recipe, your results will be shelf-stable and safe to consume. If you don't use a tested recipe, your results could contain pathogens you may not smell or taste but they can really mess up your day!

Cranberries are too acidic, it won’t grow dangerous pathogens

Riiiiiight. Why trust a scientifically tested recipe when you could trust some rando on DCUM? You know just as much as those scientists. They just like to, I dunno, waste people's time and trouble, I guess? Please make sure you share your "renegade canning" strategy with anyone invited to eat your improperly-canned goods

[Anonymous]

Use the bag recipe like someone else wrote. I made it for the first time this past Thanksgiving. It is so easy...I had no idea.

[Anonymous]

Agree with the others - cranberry sauce is the easiest thing to make, and if you like the texture of the jellied stuff from the can, just get the can.

[Anonymous]

Anonymous wrote:It's the easiest thing to make. Why would you go through the effort to can it?

Maybe she wants to gift it to other people? Why can’t you just answer the question that she asked?

[Anonymous]

Anonymous wrote:Agree with the others - cranberry sauce is the easiest thing to make, and if you like the texture of the jellied stuff from the can, just get the can.

You can also boil it for longer and it will "gel" more. Super easy to follow the recipe on the bag, no need to can it.

[Anonymous]

I love this recipe & usually make it a month out, then freeze. Or, I make it that week since it doesn't take all that much time.

https://cooking.nytimes.com/recipes/1015626-red-wine-cranberry-sauce-with-honey