"Make-it-Yourself Cranberry Sauce Kit...Includes Flavor Packet - $3.99"
Curious, I turned the package over to see what their secret flavor packet had in it. Sugar, water, lemon, "natural and artificial flavoring," and a healthy dose of preservatives. $3.99
Fresh cranberries: $2.50. Sugar: Free in my cupboard. Water: Free.
You be the judge.
Basic Whole-Berry Cranberry Sauce
1 12-oz package fresh or frozen whole cranberries
1 cup sugar
1 cup water
1) Place water and sugar in a large heavy pot and bring to a boil.
2) Add cranberries and return to a boil.
3) Reduce heat and boil gently for 10 minutes, stirring occasionally to prevent sticking and burning.
4) Remove from heat, pour into a glass container, cover, and cool. Chill before serving.
Makes about 24oz
Jellied Cranberry Sauce
(This would be the slice-able stuff like in the can)
1) Prepare Whole-Berry Cranberry Sauce as directed above.
2) Before sauce cools, pass through a food mill, ricer, or press through a fine-mesh strainer. This will remove the seeds and skins.
3) Scrape into a jelly mold, a clean aluminum can, or a straight-sided glass jar or bowl. Cover and refrigerate several hours until completely set and chilled.
Shelf-Stable Cranberry Sauce
(This assumes you know basic canning procedures. If you don't, read about them here.)
1) Prepare either whole-berry or jellied sauce using one of the recipes above.
2) Prepare a boiling water bath (BWB) canner.
3) Fill jars with 1/4 inch headspace.
4) Process jars 15 minutes in a boiling water bath.
For something a little different, try my family's recipe for Cranberry Relish!
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