Growing up, I used to be one of those people who would only eat the can-shaped cranberry sauce. You know what I'm talking about: the kind that jiggles out of the can whole and that you can slice.
But then, in my first year of blogging, I tried my hand at real cranberry sauce with fresh, whole cranberries, and there was no going back for me. The taste was simply not comparable to the canned stuff.
When I began hosting Thanksgiving later that same year, I was already knee-deep in my canning adventure - and I soon realized that I could have the best of both worlds. I could still have my own favorite homemade sauce, just the way I like it - but I could make it a month or two in advance and have one less thing to worry about when I began our Thanksgiving meal preparation. A win-win in my book!
As always, feel free to choose your own favorite spices and booze...and, if you're not a huge fan of orange juice, try lime juice and zest instead!
For other tangy treats, consider this rhubarb jam recipe.
Spicy Cranberry Sauce Recipe
Ingredients
- 2-3 cinnamon sticks
- 2 star anises
- 1 cup water
- 2 cups granulated sugar
- 8 cups cranberries
- 2 apples, peeled, cored and diced
- 1/4 cup orange juice
- 1 teaspoon orange zest, grated
- 1/2 cup kirsch brandy
Directions
- Place the cinnamon sticks and star anise in a loose leaf tea bag or a piece of cheesecloth. Gather the ends together and tie with a bit of string to create a spice bag.
- In a large sauce pan, pour in the water and sugar. Add in the spice bag and bring to a boil over high heat until the sugar dissolves. Add in the cranberries, apples, orange juice, and zest. Return to a gentle boil and continue boiling until the cranberry skins burst. Crush the fruits with a potato masher until uniform in texture. Add in the brandy, and return to a boil for a few minutes longer. Remove from the heat and discard the spice bag.
- Prepare your canning supplies. Bring the temperature of the glass jars up by processing them in hot water for several minutes, and heat a few cups of water in a small saucepan for the lids.
- Ladle the hot sauce into the hot jars, leaving 1/4″ headspace. Place the lids and bands on top, screwing on the bands just until fingertip-tight. Place the full jars back into the boiling water and process 15 minutes. Allow the jars to sit in the canner 5 minutes with the heat and lid off. Remove from the water and place the jars on a towel. Let the jars cool. The seals should suck down.
Notes
You may also use frozen cranberries.
via Food Fanatic http://www.foodfanatic.com/2013/11/spiced-cranberry-sauce-an-easy-homemade-thanksgiving-side/
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