Cranberry sauce spiced with cinnamon, clove, cardamom, allspice and a hint of orange. This is a waterbath canning recipe and will make 10-12 half pint jars, perfect for sharing during the holidays. Christimas in a jar.
Cuisine: Canning and preserves
Keyword: cranberry, holiday
Servings: 10half pint jars
Author: Trish | The infinebalance Food Blog
3-½lbsfresh cranberries4 12 oz bags, washed and picked over for damaged fruit and stems
3large applespeelted, cored and diced
peel from one large orangeorange part only, all white pith removed, cut into large strips
1-½cupsdark rumspiced rum is nice, but any rum will work
6small cinnamon sticksbroken in half
6whole allspice berries
Make the spice bag
You will need a 6 inch by 6 inch piece of cheese cloth, place spices on top - cinnamon stick, cloves, all spice and cardamom. Gather cheese cloth up and around the spices, making a small bag, secure with kitchen twine. You might need to break the cinnamon sticks in half so they fit nicely in the bag.
Prepare for canning
Wash jars in hot soapy water, rinse well then place in a warm oven - 210 degrees to sterilize and keep warm while you make the sauce. Wash lids and bands. You will need 10-12 half pint jars for this recipe.
Fill a canning kettle about half full of water, so that tops of jars will be covered, and begin to heato to a simmer while you prepare the cranberry sauce.
Make the cranberry sauce
Add cranberries, apples, water, sugar, orange peel and spice bag to a large stock pot. Bring to a boil and boil, then reduce to a simmer. Simmer 5-10 minutes or until cranberries mostly burst.
Remove spice bag and using a pototao masher, break up remaining berries. Return spice bag to the pot and stir rum. Bring back to a boil and boil hard for 2-3 minutes. Remove spice bag and ladle hot liquid into prepared jars. Water bath process for 10 minutes see post for details.
The above nutritional information is based on a full jar of Cranberry Rum sauce. A typical serving size for cranberry sauce is 2 tablespoons, there are 8 servings in each half-pint jar, or approximately 50 cals per serving.See post for step by step how to instructions for filling jars and processing jars in a waterbath canner.Sealed jars will keep for about 12 months in a dark, cool pantry. Once opened used cranberry sauce within 6 weeks.