Ingredients
- 3 lbs fresh cranberries (4 standard 12 oz bags)
- 2 cups water
- 2 oranges - juiced, chopped and seeded
- 1 lemon - juiced, chopped and seeded (can substitute 1/4 tsp citric acid)
- 4 cups white granulated sugar
- 1 cup chopped nuts (walnuts, pecans, hazelnuts, or blanched almonds)
- 1-2 cinnamon sticks
- 1-2 star anises
- 2 tbsp whole cloves
- pinch of salt
Directions
- Create a spice bag by placing a few cinnamon sticks, whole cloves and star anise on a piece of cheese cloth. Pull up all sides and tie the bag closed with a piece of kitchen twine so that the ingredients are tied securely within the bag.
- In a very large pot on the stove combine cranberries, sugar, water, prepared oranges and lemons and a pinch of salt.
- Bring to a boil over high heat while stirring frequently so the the sauce does not scorch and skim off any foam that develops.
- Once a boil has been reached, add the spice bag and chopped nuts to the pot. Continue to boil over high heat for about 10-15 minutes until the cranberries have all popped and the jam develops a thick consistency.
- Once the cranberries have popped and your desired consistency has been reached, remove pot from the heat and skim off any remaining foam.
To process in a water bath canner
- Ladle the cranberry sauce into jars (about 5 pints OR 9-10 half pints) leaving about ¼ to ⅓ inch of headspace.
- Remove air bubbles and wipe the jar rims. Place on new, clean lids and bands and process in a water bath for 10 minutes (adjusting time for altitude).
- Turn off the heat and allow the jars to rest in the warm water for 5 minutes before removing and placing on a towel on the counter (do not place directly on the counter).
- Allow the jars to cool undisturbed for about 24 hours until all the lids have sealed.
- Store sealed jars in a cool dry place for 12-18 months for best quality.
Notes
Trying with Monkfruit sweetener 1 to 1 for sugar next (11/21/23)
This worked but the sauce was too thick.
Honey and pectin (or no pectin?) next. May need to add more water.
Depending on your stove, pot size and altitude this may take closer to 25 minutes. Just keep an eye on the pot and stir frequently to avoid scorching.
To bring out the nuts flavor, you can toast them in a dry fry pan for 3 to 4 minutes before adding to cranberries.
If the jam seems too thick before all of the cranberries have popped simply add in another splash of water or fresh orange juice to loosen the sauce to your desired consistency.