Make Your Own Organic Cranberry Sauce {Enough for both Canadian Thanksgiving and Christmas}

I had a lovely evening out last week with my friend Shana.  We went out on the town to a canning class put on by Bernardin in a local church kitchen. Although we’re both becoming rather seasoned canners it’s nice: 

1. To have a nice community event to go to.
2. We kind of like hanging out in church basements.
3. We need to start having real answers when we get asked questions about canning instead of having to admit to some of our bad practices and mishaps (see here, and here for details).

One of the recipes shared by Chef Emerie was for Spiced Cranberry Preserves.  The process is the same as this recipe for cranberry sauce off the rather useful home canning website.  The only difference is that this method uses 1/2 teaspoon of ground cloves and 1/2 teaspoon of ground cinnamon so no need for cheese cloth. I actually used a 1/4 teaspoon of each. There’s also a good recipe for straight up cranberry sauce which is basically just a larger amount without the spices.  

This is so simple.  Thanksgiving and Christmas Cranberries are essentially just jam so you really can’t go wrong. 

The high pectin content of cranberries really makes this simple though; 10 minutes and you’re set.  Get it? Set?  That’s a jam joke. Really though, I had completely finished this project in one toddler nap and even had time to call my dad and a clean kitchen when she woke up.

I made this recipe twice; once with the spices and one without.  I think they are equally delicious but we’ll be putting them to a taste test on Sunday at Thanksgiving dinner.

So the recipe is: 

4 cups of fresh cranberries {but frozen would work fine too}
1 1/2 cups of water
2 cups of sugar

1/4 teaspoon of cinnamon {optional}
1/4 teaspoon of cloves {optional}

makes 4x 250ml jars

Our version is entirely organic. The Big Carrot and Better Bulk {both on the Danforth in Toronto} have  awesome organic spice sections and it is getting easier and easier to find organic ingredients at the grocery store.

I wish I could have found Ontario Cranberries today as they certainly grow pretty close to home, but it seems there are only three commercial cranberry producers in Ontario. The store had frozen and organic from BC, Some from Maine, and then the f
resh organic Quebec ones I ended up choosing. I’m going to keep my eye out at the farmer’s market this weekend as I have a few more cranberry recipes I need to make and the foodies & farmers of twitter tell me there are smaller scale cranberry growers to look for.

Let’s can some cranberries while there’s still enough time to do this for Thanksgiving dinner this weekend:

Prepare your jars and lids by washing and bringing your jars to a boil and in a separate pot bringing your lids to a simmer.

In your best non-reactive pot, combine all your ingredients over medium heat.

Cook for 10 minutes or so.  You’ll see / hear the cranberries burst / split / explode. Here’s a photo of them splitting. They really pop.

I then squished a few up with the back of my spoon just to mix things up a little.

Quickly jar up the preserves with a 1/4inch head room, wipe the rims, put on your warm lids, screw finger tight and then heat process for 10 minutes.  That’s it! You’re done and the star of Thanksgiving dinner with some extra to bring again at Christmas; Ensuring that you remain your parent’s favourite daughter.

All kidding aside, I’m really pleased with how these turned out and would recommend making some both to the seasoned canner and the tenderfoot who is looking for an easy to make preserve that will certainly be well received.

If you would like detailed step by step canning instructions just check out www.homecanning.com.  I really couldn’t lay it out any better and there are even instructional videos.

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9 Responses to “Make Your Own Organic Cranberry Sauce {Enough for both Canadian Thanksgiving and Christmas}”

  1. Tutus & Tea Parties says:

    I want to make this!I just tried cranberry sauce last year {don't make fun} and both me and my little one loved it!

    I'd love for you to link up at this weeks party::
    http://tutusandteaparties.blogspot.com/2011/10/pinteresting-linky-party-week-eight.html

  2. Ewa says:

    now I want to make canberry sauce, beautiful photos!
    I pinned it to my food board on pinterest :)

  3. Meeling says:

    I love homemade cranberry sauce. I always make mine in the oven…but I never thought of canning the extra…think I'll make a double batch this year. :-)

  4. CallieK says:

    Isn't Emerie lovely? And don't you love that his last name is Brine!

    This recipe sounds yummy. I've got some cranberries in my fridge and I still some olive berries so I think I'm going to try to combine the two and see what kind of jam that makes!

  5. Laura says:

    That sounds fantastic!

  6. AsteropeBC says:

    What beautiful photos you took! I've always made cranberry sauced with a bit of citrus, but now I want to try it with cinnamon :)

  7. Bella says:

    I made this today and I loved it! Thanks for the recipe. I left out the cloves though because my daughter does not care for those. I posted about it on my blog and linked back to you. Thanks again for the quick, easy, and yummy recipe. :)
    http://createbellacreate.wordpress.com/2011/11/23/easy-homemade-organic-cranberry-sauce/

  8. Brandy says:

    Love this recipe! I’ve made six batches of it for the winter.

  9. […] for a recipe for Organic Cranberry Sauce that will make you enough for Thanksgiving and Christmas, check out Cubit’s Orangic […]

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