I've already made my Cranberry Sauce for Thanksgiving. Yep, I'm that far ahead of the game, and you can be too! I make my Whole Berry Cranberry Sauce at the beginning of the month, and I preserve it. You certainly don't have to go through the process of preserving, this recipe is fantastic made the day of, or up to a week before, simply keep it in the fridge. I make 4x this recipe and I use it for Cranberry Muffins, and for Cranberry Spread. (4x the recipe yields approximately 5 quarts of Cranberry Sauce.)
This cranberry sauce recipe is peanut-free, tree nut-free, dairy-free, egg-free, wheat-free, gluten-free, soy-free, fish-free, and shellfish-free. Top 8 Allergen Free! As always, check this ingredient list and your local products to make sure that this recipe is allergy safe for your family and/or friends!
Steps marked with an asterisk (*) are child friendly for children who understand stove top safety!
Whole Berry Cranberry Sauce
Ingredients:
1
1/3 cup of granulated sugar
1
cup of freshly squeezed orange juice
1
cup water
Zest
of 2 oranges
½
teaspoon ground cinnamon
¼
teaspoon kosher salt
24
ounces fresh cranberries
 |
| I wish you could smell this! |
Directions:
1. *Combine all ingredients in a saucepan.
2. *Bring to a simmer and continue cooking for 15 minutes until thickened.
3. Ladle into warm glass jars and process for 10 minutes in a boiling water canner. OR Store in airtight containers in the fridge for up to 1 week.
1. *Combine all ingredients in a saucepan.
2. *Bring to a simmer and continue cooking for 15 minutes until thickened.
3. Ladle into warm glass jars and process for 10 minutes in a boiling water canner. OR Store in airtight containers in the fridge for up to 1 week.
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| Everything in the pot and ready to simmer! |
As always, from The Allergy Safe Kitchen, I wish you "Good Cooking, and Safe Eating"!
Photo Credits: Aidan Van Horn
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