This is the time of year to make and can cranberry sauce, just in time for Thanksgiving. The cranberry joins pumpkins, squash, corn, and tomatoes as a plant that is truely native to America, so if you’re a fan of local food, you can’t go wrong with the cranberry (if you live in a part of the country where it grows!) I consider cranberries grown on Cape Cod to be a part of my local food system, and they’re easy to find in the grocery store.
- 2 bags (24 oz.) cranberries
- 1 cup sugar
- 1 cup water
Sterilize jars in boiling water for 10 minutes. Combine cranberries, sugar and water in a pot. Bring to a boil, stirring with a wooden spoon, and boil until cranberries burst and sauce is thickened, about 10 minutes. Serve immediately, or ladel into hot jars, seal and process for 15 minutes (pints) or 20 minutes (quarts). Makes about 2 pints or 1 quart.
For a more detailed tutorial if you’re new to canning, see my post on canning strawberry jam or visit PickYourOwn.org, which I have found to be an excellent resource for canning. If cranberry sauce is too tart for you, try my apple-cranberry sauce, which is a little sweeter and has a beautiful hot pink color.
Serve cranberry sauce with roasted poultry or with pork instead of applesauce.