CRANBERRY SAUCE IN CAN RECIPES

Steps:

• Bring water and sugar to a boil over medium-high heat and simmer for 5 minutes.
• Add cranberries and cook them in the sugar syrup until they pop open.  If making jellied cranberry sauce, turn off the heat and allow it to cool slightly before blending with an immersion blender.  Skip this step for whole berry sauce.
• Add in the cinnamon stick and simmer the cranberry sauce for about 15 minutes, until it begins to thicken and sheets off the back of a metal spoon.  Add the orange zest (if using) in the last few minutes of cooking.
• Ladel the cranberry sauce mixture into canning jars, leaving 1/4 inch headspace.  Remove air bubbles and seal with 2 part canning lids.
• Either store in the refrigerator for immediate use, or process in a water bath canner for 15 minutes.  Turn off the canner and wait 5 minutes before removing the jars.  Allow the jars to cool to room temperature and check seals before storing at room temperature.

Steps:

• Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.