Preserving recipe
Classic cranberry sauce
Tart, fruity and spreadable cranberry sauce made from only three ingredients, hot-packed and safely preserved in a boiling-water canner.
15 min.
15 min.
8
4
Easy
Ingredients
400 g sugar
240 ml water
Method
2. Heat 450 g cranberries with 240 ml water in a large pan and cook until the berries are soft.
3. For a smooth sauce, press the softened berries through a fine sieve; for a chunky sauce, crush evenly.
4. Stir in 400 g sugar, bring fully to the boil and boil vigorously for 3 minutes while stirring.
5. Fill the boiling-hot sauce into 4 hot jars of about 240 ml. Leave 13 mm headspace, remove air bubbles, clean the rims and close.
6. Process in a boiling-water canner: 15 minutes up to 305 m, 20 minutes at 306–914 m, 20 minutes at 915–1829 m and 25 minutes above 1829 m. Start timing when the water returns to a vigorous boil.
7. When processing is complete, turn off the heat, wait 5 minutes, remove the jars and cool undisturbed for 12–24 hours. Check the seals.
Storage
Store unopened, properly sealed jars in a cool, dark, dry place. Refrigerate after opening and use promptly.
Shelf life
For best quality, use within 12 months.
Safety note
Use only sound cranberries. Do not change the ratio of cranberries, sugar and water. Keep 13 mm headspace and adjust processing time for altitude. Jars must remain surrounded by boiling water throughout processing. Never taste jars with a failed or bulging lid, leakage, mould or mold, unusual odour or odor, fermentation or other signs of spoilage; discard completely.