Good morning everyone. I thought that I would show you a very nice red and orange-colored, and comforting for those that do like cranberry sauce, food photo that I just took off of my camera. It has been sitting there waiting for today, to have its day in the spotlight all over the world. I hope.
It may go to Italy today or even Switzerland, Australia, or possibly Ireland. This little blog of mine does some traveling for me, as I could only wish to travel, so it does it for me. I do get so much enjoyment out of my little blog!
Ok, I know that there are more cranberry haters than lovers, out there, but this one recipe may change your mind. Once I tasted this, I for one will never go back to the cans from the store, as I myself canned this one in canning jars. And this one will always be my go to.
I used Granny’s old steel pot as you can see. I have had this for many many years and I always make my jams and jellies, only in this pot, with a long wooden spoon. Hey I am 61, so some things will never change in my kitchen, but on the other hand, I do love to create in my kitchen, so maybe I can change. God only knows, not even myself!
If you look into the pot you can see whole cranberries that have been crushed with little orange zests floating around. Imagine the smell! It was decadent! This pot of orange-cranberry sauce made 5- pint jars of sauce. 4 were jellied and 1 was slightly runny, so I say not bad for a first time trying as I made it up as I went along.
Here is the recipe for you. 2 – 12 oz bags of whole cranberries and 3 oranges zested and juiced
5 c. sugar with 2 heaping TBSP of pectin mixed in with the sugar (powdered pectin). I use Mrs. Wages as it is the cheapest to be found for me.
Rinse off the cranberries and put them in a big steel pot. Put the orange zest and juice in the pot also.
Pour in 4 c. water.
Boil until they pop. Then use a potato masher to slightly mash berries.
Add in the 5 c. sugar that has the pectin in it. (This whole recipe is cooked on #8 on the stove. A high boil, while always stirring and watching out for popping sauce as it will burn you. So use a taller pot and a long spoon.
Once you have slightly mashed the berries, then pour in the sugar mixture and keep stirring until it comes to a rolling boil. 5 minutes should do it and be thickened up. It will thicken more in the canning jars.
I water-bathed canned these 5- pint for 20 minutes. if you need more information on water bathing then check my monthly archives under canning.
This is a very simple recipe that is so delightful. You taste more orange than cranberry!
Thank you for your visit and do come back soon or stay awhile if you wish. I will post on all Tue-Thur and Saturdays if you want to visit me again. If you wish, please share the recipes.
Thanks again for stopping by. Connie B.
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