The Ultimate Whole Cranberry Raspberry Sauce for the Holidays

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November 7, 2014

Cranberry sauce on the holiday table is a must and if it is homemade, even better.  This recipe for whole cranberry raspberry sauce comes from Cathy Barrow from  Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving.  Barrow is an experienced preserver and is more than happy to share her wisdom with those who make to try to make homemade preserves.  This sweet and tangy cranberry sauce will rival any version slid out of a can.

Whole-Cranberry Raspberry Sauce 
Makes: 5 half-pint jars 
Active time: 1 hour

Over the years, I’ve heard many people complain about the horrid canned cranberry sauce they were served as a child. I have no such memories. These same people initially shun my glistening, ruby-red cranberry sauce, but quickly revise their thinking after just one taste. Tangy, sweet, fruity in November, when many fruits are only a memory, this is a welcome addition to any holiday meal. If you feel the need to serve this as a mold, as though it had slipped from a can, just run a palette knife around the inside of the jar and slide the cylinder onto a relish dish. Slice and serve shamelessly.

4 cups (28 oz., 800 g) granulated sugar
4 cups (32 oz., 950 ml) nonchlorinated water
Grated zest of 1 orange
Juice of 1 lemon
4 cups (14 oz., 390 g) cranberries
1 cup (8 oz., 225 g) fresh raspberries
1⁄2 teaspoon unsalted butter (optional)

Combine the sugar, water, zest, and juice in your preserving pot and bring to a boil over high heat, stirring to dissolve the sugar. When the mixture is briskly boiling, carefully add the cranberries. The berries will burst when heated and may splatter. Cook until most of the berries have burst and the sauce is thickening, about 12 minutes.

Add the raspberries and bring back to a boil that will not stir down. Boil hard for about 10 more minutes. Test the set using the wrinkle test or the sheeting test. Add the butter, if using, to clarify and clear the sauce.

Ladle into the warm jars, leaving 1∕2-inch headspace. Clean the rims of the jars well with a damp paper towel. Place the lids and rings on the jars and finger-tighten the rings.

Process in a boiling-water bath for 10 minutes. The sauce is shelf stable for 1 year.

Reprinted from Mrs. Wheelbarrow’s Practical Pantry: Recipes and Techniques for Year-Round Preserving by Cathy Barrow. Copyright © 2014 by Cathy Barrow. With permission of the publisher, W. W. Norton & Company, Inc. All rights reserved.

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