Yes, cranberries have a high pectin count, but I am concerned that the ratio of sugar to fruit is a little low. Increase the sugar to one full cup and the recipe should have shelf stability for about a year.
A similar question was asked on the nyt essential thanksgiving guide, which is actually great. The answer (by Melissa Clark, I believe) was that cranberry sauce can be canned (accordkng to proper canning procedures) and does really well due to the high pectin content.
We'll try to get one of our canning experts to weigh in on the safety of canning this recipe, but it looks like this would freeze well, so that's one option!
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