My wife makes a killer cranberry sauce. The recipe is an amalgam of various recipes that she’s tried or read over the last couple years. We’ve served this the last two Thanksgivings, and it’s a complete hit.
After the Thanksgiving and Christmas season cranberries start going on sale as vendors just want to offload what they have left. Dess found them on sale for $1.49 a bag (half of what they were the week before Thanksgiving) and grabbed 7 of them.
Odessa’s Cranberry Sauce:
Multiplied x 7 for this recipe
1 – 12oz bag of Cranberries
3/4 C Red Wine (Cabernet)
1/4 C Triple Sec
1 C Brown Sugar
1/2 t Ground Ginger
1/2 t Ground Cinnamon
1/4 t Allspice Berries
2 T Candied Ginger (chopped)
1 T Orange Zest
1 Cinnamon Stick
Combine the wine, Triple Sec, and brown sugar. Heat over medium heat until the sugar dissolves. Add the cranberries.
Place the Cinnamon stick and the Allspice Berries in cheesecloth and tie it off.
Add the spice bundle to the cranberries and reduce the heat to a simmer. Simmer for approximately 15 to 20 minutes until the cranberries pop and the liquid thickens. Sometimes we’re left with a couple dozen unpopped cranberries floating on top, and that’s fine.
Remove the spice bundle, stir in the crystalized ginger, ground ginger, ground cinnamon, and the orange zest.
Let the mixture simmer another 2-3 minutes and then ladle in to jars.
Lets talk about jars for a seconds. A friend asked me to touch on preparing jars, reusing jars, cleaning jars, etc. When I open the case I take the jars out and remove the lids and rings. The jars get washed, by hand or in a dishwasher. the rings get set aside. Then, before I start my recipe, I fill my canning pot/pressure cooker with water and place the jars in there. As the water heats to boil, the jars heat with it. I let the jars boil until I’m ready to start filling them. I also throw my ladle and funnel in the mix too.
When I’m ready I pull the jars out (slowly and carefully, since they are full of boiling water) and gently tip out the water back in to the pot. I place the lids in a bowl and use the water from the 1st jar I remove to cover the lids with now, just under boiling temp water. This warms the adhesive compound on the lids and gets a better seal going.
Fill the jars with the sauce and leave 1/2″ head space. Put the lids and rings on and finger tighten the rings. Remember, air needs to escape from the jar to form the eventual vacuum seal needed for preservation.
Place the filled jars in your water bath canner, making sure that the jars have at least 2 inches of water covering them. Process for 15 minutes for pints.
Using 7 bags of cranberries this made 11 pints of sauce. And now we can enjoy cranberry sauce year round.
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