Friday, February 7, 2014

The Last of the Cranberries in the Jar


Finally! I take using the last of my fresh (bought them in November from our friends at Simons Berry Farm) dry picked cranberries as a small victory! I made Low Sugar Cranberry Sauce (you'll get the recipe below) and Cranberry Preserves with Orange Liqueur from "Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry" by Liana Krissoff and Rinne Allen.   
 
It's a small step toward spring in my mind.

The recipe for the Cranberry Sauce uses Pamona's Pectin so it's sweetened with a small amount of honey and a small amount of sugar.  

It's a two step recipe so first you'll make the "pulpy cranberry juice" and then you'll make the sauce....if you're totally confused as to what "pulpy juice" is keep on reading....  

Jellied Cranberry Sauce

"Pulpy Juice" Ingredients: 
12 ounces Cranberries
1 1/2 cups water

Sauce Ingredients: 
2 cups pulpy juice
1 tsp calcium water (see package for directions)
2 tbs lime juice
1/2 cup honey
1 1/2 tsp Pamona's Pectin Powder
1/2 cup sugar

Sterilize jars and keep them hot in the canning water until you are ready to fill them.  

Prepare pulpy cranberry juice by bringing the cranberries and water to a boil.  Reduce to a simmer and let it cook covered until cranberries become soft.  Use a hand crank food mill to process until smooth.  If you don't have a food mill use a food processor. 

 Measure cranberry juice into a saucepan along with calcium water and lime juice.  Stir to combine.  

Measure honey into a bowl.  Mix in pectin powder completely and set to the side. 

Bring cranberry mixture to a boil.  Then add the honey/pectin.  Stir continuously for 2 minutes until pectin is dissolved.  

Add 1/2 cup sugar and stir.  Once sauce returns to a boil remove from heat.  

Fill jars leaving a 1/4 inch headspace.  Remove air bubbles, wipe jar rims, and apply lids.  Process for 10 minutes (adjusting for altitude).

Lasts for 1 year unopened. 

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