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Author Notes: This recipe (inspired by Marisa of Food in Jars: http://foodinjars.com/2011/11/home-canned-cranberry-sauce-made-in-a-tin-can-mold/) is super easy to put together, and the results are far better than anything you’d buy in the store. Cranberries should have enough natural pectin in them to set properly, but I prefer to use a little dry pectin anyhow, as I’ve had a couple jellies that failed to set in the past. I also like to add in warm spices like cinnamon, nutmeg, and cloves, but you can leave these out if you’re going for that true from-the-can flavor. Bottom line: Don’t let the jelly lovers in your family settle for store-bought any longer. We’re worth it. - Carey Nershi
Makes 1 can
- 2 1/2 cups cranberries
- 1 1/2 cups sugar
- 2/3 cup apple cider
- juice of 1/2 a lemon
- 1 1/2 teaspoons dry pectin (optional, but recommended)
- 1/4 teaspoon cinnamon (optional)
- 1/8 teaspoon nutmeg (optional)
- 1 pinch cloves (optional)
- Place cranberries in a medium saucepan. Mix pectin and spices into the sugar, then add the sugar mixture to the cranberries and stir to combine. Add the cider and lemon juice.
- Cook over medium-high heat, stirring regularly. Once the cranberries have burst and the sauce has thickened, remove the pan from the heat. (If the sauce seems too thick, just add a splash of water or cider to thin it out.)
- Run the sauce through a fine sieve or food mill until all that’s left are the bits of seeds and skins. Pour the strained sauce into a can. (It’s best to use a can that’s BPA-free and once held a neutral-tasting food, to avoid imparting any unwanted flavors.) Cover can with foil or plastic wrap and let set in the fridge, for at least 12 hours.
- When it’s time to serve, run a butter knife around the sides of the jelly. If it still doesn’t seem to want to slide out, crack open the bottom of the can with a can opener. (No need to try to take the bottom off -- just a little bit of air should take care of the vacuum and let the jelly slide out easily.)
- This recipe is a Community Pick!