Whole Berry Cranberry Sauce

My canning obsession continues, so here's a post for a large batch of cranberry sauce that you can preserve in jars (my favorite method) or cut in half and still have way too much for your average Thanksgiving dinner.  I'm a fan of preservation because I take a few hours on a weekend and I have homemade stuff for at least a year.  I think this is the easiest canning recipe I've made so far because cranberries don't need to be sliced or peeled.

I made this cranberry sauce during my snowy Halloween weekend canning date with Jennifer.  (I also made delicious Ginger Pear Preserves that I've learned are delicious on a cracker with brie, but that's another story.)

Okay, you start with cranberries...

Mix the cranberries with water, sugar and orange zest...

Cook them...

Ladle into jars...

Boil the jars...

And that's it!  You have cranberry sauce that will last you until fall/winter 2012 (if you don't eat it all!).  Think beyond Thanksgiving for cranberry sauce.  I like mine on my Stuffed French Toast.  I'll be cracking open my first jar (or two) this week for Thanksgiving dinner (and probably using it as a topping on waffles for breakfast over the weekend!).

(And if you follow the recipe closely, your cranberry sauce won't have little air bubbles like mine!)

I know I keep saying this, but canning is pretty easy.  It just takes patience, clean jars, and a few big pots.  Every time I open a jar of preserved fruit or vegetables I feel so proud.  I know exactly what I'm eating and so far everything I've made myself tastes better than the version from the store.  (If you don't know anything about canning, start by checking out this site.)

Happy Thanksgiving!

Whole Berry Cranberry Sauce
from Ball (I bought the book... well worth the money)
yield 4 pints or 8 half pint jars (I used half pints)

4 cups granulated sugar
4 cups water
8 cups fresh cranberries (about 2 lb)
Grated zest of 1 large orange, optional
4 (16 oz) pint or 8 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE sugar and water in a large stainless steel saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Boil hard for 5 minutes. Add cranberries and return mixture to a boil. Reduce heat and boil gently, stirring occasionally, until all berries burst and liquid begins to sheet from a metal spoon, about 15 minutes. Stir in orange zest, if using, during the last few minutes of cooking.
3.) LADLE hot cranberry sauce into hot jars leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot cranberry sauce. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
4.) PROCESS jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Half Recipe
Makes about 2 (16 oz) pints or 4 (8 oz) half pints
You will need:

2 cups granulated sugar
2 cups water
4 cups fresh cranberries (about 1 lb)
Grated zest of 1/2 large orange, optional
2 (16 oz) pint or 4 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE sugar and water in a large stainless steel saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Boil hard for 5 minutes. Add cranberries and return mixture to a boil. Reduce heat and boil gently, stirring occasionally, until all berries burst and liquid begins to sheet from a metal spoon, about 15 minutes. Stir in orange zest, if using, during the last few minutes of cooking.
3.) LADLE hot cranberry sauce into hot jars leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot cranberry sauce. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
4.) PROCESS jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.