Cranberry SAuce Recipe for Canning!

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     It's day 2 of Cranberry Week!  Today I'm bringing you an oldie but a better than ever recipe for Cranberry Sauce that is safe for canning!  
      I don't know about you guys, but I grew up on Canned Cranberry Sauce, and I didn't really love it although many in my family did.  I served it as an adult because it was tradition, but I still didn't like it myself.  But, Madalynn became an adult and decided to make fresh Cranberry Sauce from scratch, and it is vegan I might add.  It tasted to so good that I have eaten her Cranberry Sauce at Thanksgiving ever since!  Thanks Maddy! 
      I loved her recipe so much that I decided that I wanted to make a recipe of it that is safe to can so that we can eat it all year round.  That is what this post is all about! 

     I talked to you guys about the health benefits of cranberries in this post.  One thing that I didn't mention is that cranberries are very high in pectin!  So there is no need to add pectin to this recipe.  You will get a very thick sauce as an end result.  The longer you boil it, the thicker it will become.  You can puree it and get a smooth, out of the can look cranberry sauce, or leave it with whole berries and a little looser.  It will taste just as delicious either way.  

Bonus, those little dehydrated orange slices taste great dipped into this cranberry sauce!

     My recipe calls for making the syrup to cook the cranberries in first.  Then, when the mixture comes to a rolling boil, you add the cranberries.  They will start popping almost immediately.  It is so much fun to hear them pop! 
  The recipe calls for the cranberries to boil for 30 minutes to thicken, but this time may vary depending on your stove and altitude and preference.  I've seen recipes that say as low of a time as 15 minutes.  Just remember that the sauce will thicken as it cools, so don't be deceived if it doesn't "sheet"  off of the spoon while it is still boiling. 
      I love the orange and allspice and cinnamon heavy flavor of this Cranberry Sauce. It tastes great on poultry or just by itself

      My recipe for Cranberry Sauce filled 9 half-pint jars.  I want to give some as gifts, so I put the buffalo check paper and twine ties on some of them.  I also created labels to go on top of that which you can download here, just click the photo:

     Now that I've opened a half-pint jar of this cranberry sauce, I think I will make another batch and fill full pint jars!  It is going to get devoured pretty fast! 
​     Just click on the recipe for the printable version!