National Can-It-Forward Day: Jellied Cranberry Sauce

[iharris1]

Thank you for this very informative video, Noreen! I aquired 7 bags of frozen, sustainably grown cranberries recently for free. I already had the jars and lids, the sugar and the water- so the whole project cost me nothing but a relaxing day off work. I added quite a bit of crushed red pepper flakes to the mix because my local Whole Foods serves that exact thing upon brie and other cheeses and it is just marvelous. I have the jars in the water bath right now and the timer is about to go off! Thx

[atticus9799]

@iharris1 You are most welcome! Remember, it won't set up completely for 2 to 3 weeks after you make it, but it is lovely nonetheless when it is a bit soft. Mine was perfect after 2 weeks, but if you want it to be set more quickly, throw a couple of the jars in the fridge after you have completely cooled them after they are processed and they will set up nicely to have with your brie! Thanks for sharing! Noreen : )

[susannamcintyre]

I just made this today. Turned out delish!! Thanks for the recipe.

[PugMom77]

You are adorable. I love the story about buying the cranberries. :-)

[sweetdesigninc]

I am making a batch of this (one bag of cranberries from our freezer) today I will let you know how it turns out! Thanks so much for sharing.

hugs

cindy

[atticus9799]

@sweetdesigninc Just to let you know. The natural pectin will take time to develop and set the jelly. Mine took almost 3 weeks. Do if you open one sooner, don't be disappointed if it is runny. It will taste delicious, but it will be runny. After 3 weeks it will be set and when you open the jar you can run a table knife around the jar and release a lovely cylinder of cranberry jelly. Enjoy! Noreen : )

[sweetdesigninc]

@atticus9799 It was funny cause I had planned to save the cranberry sauce till later so the setting up time was not a problem but my cranberries must have had super pectin cause it set up right away LOL. Still saving it for later but it was so easy to make and is just gorgeous!!! Thanks again for sharing this. I am definitely going to be buying more cranberries this season, lots more! I love all your videos!!!

Hugs

cindy

[sweetdesigninc]

oooooohhhhh thanks for sharing this video I am definitely going to try this. I love canning but have never done cranberry sauce!

Hugs

cindy

[androshi]

you should do a video on how to make home made pectin. all you have to do is take apples ,its best to use crabtree apples and save the green apples for desserts -all you need is 2LBS of apples cut in half place them in 3to 4 cups of water and boil down -it should take no more than 20 -30 minutes. and then test it with rubbing alcohol.if it globs up,in the alcohol-it good if not -reboil it down. use crab apples that are not ripe. you could find some trees in the park and pick them for free.

[Judimus2]

That looks very good and since I live right near cranberry bogs...I should give this a whirl! Have you ever had dehydrated cranberries?? They are great in muffins, sweet breads and just right out of the bag. Maybe that would help you use up some of those 75 bags!! :)

[midniterose58]

I really love all your videos. I was wondering if you know if I can use Splenda instead of sugar in canning. 

[birxak]

Noreen, I really enjoy your videos. I'm fairly new to canning, and this may sound like a stupid question: After the food is canned and you remove the ring to wash the jar, do you just wipe the jar down or place under running water?

[mamasuso]

immersion blenders RULE! not essential so to speak but will enhance and simplify an avid cook's life.

[hollys493]

Hi Noreen,

Thanks for the video on cranberries. I have never thought about canning the berries. You were very lucky to buy them for a nickel! I have never seen them so low! When the berries come in to the stores this fall you can bet I am going to try this! I canned 140 lbs. of chicken yesterday. Out store had leg quarters for .49 a lb. in 10 lb. bags. I have the broth made but wanted let it get cold so I can get the fat off. Tonight its canning the broth. After I put in an 8 hr. day .

[atticus9799]

@MrsMSG79 I did not because this is thick and dense, there is little chance that there will be air bubbles in the jars. If you are a first time canner, I highly recommend that you use the plastic tool each time you can, until you get a really good feel for it. Hope that helps! Noreen : )

[TheMichelleduro]

I caned tomatoes yesturday and they sealed just fine but there is some air in my Jars About 1 inch of air . Is that ok or do I have to open them all and add more tomatoes ?????

[atticus9799]

@TheMichelleduro Every jar will have a "space" in it at the top, it is not necessarily air. It is simply an empty space. as long as your jar sealed properly, you have eliminated the air from the jar and do not have to worry. If you did not remove all the air from the jar, it would not have sealed. Basically, if the jar pulls a vacuum after it has completely cooled, make sure that the seal is good and you can store it in your pantry. Don't eat if it smells bad or the seal is broken.

[1930sgirl]

Thanks Noreen! My hubby is going to LOVE this...he's a real Cranberry Sauce lover.:)

[imstillworkin]

Nice video! The reasoning behind canning one jar at a time is they say it reduces exposure to air borne spoilers. Home canned cranberry sauce is far better than store bought, it doesn't have that bitter taste. I've chopped and dehydrated cranberries. They are great in muffins.

[skybirdbird]

wow! a nickle... how many cups per bag so that i know how much sugar???  tkx for the vid... ping!

[horticultureandhomes]

A nickel a bag, you sound just like me! So when you can't find your daughter just go to her room and see if she is in the closet with an open jar of cranberry sauce! I like to can my own sauce too! My family really likes it with poultry.

[whimberly1]

I just love watching you. Those look wonderful. 

[Fitange]

Wonderful video. I'd love to start to can things. I didn't know where to start. Now I do. Thanks very much

[jennyrose1023]

Thanks for sharing this. It looks like it would also serve as a quick and easy base for some cranberry relish as well.

[redberrychick43]

Thanks so much for sharing this recipe. I normally make the fresh cranberry sauce for Thanksgiving but we do love the smooth cranberry sauce year round, especially with Chiken & Shrimp Stew. My 13 yo son loves it also. I will definitely try this one out. Take care.

[deadman12078]

Thank you. That was fun and informative.