Super Easy Cranberry Sauce

I was never a big fan of canned cranberry sauce as a kid, the strangely shaped blob with the can lines in it that people sliced to serve with holiday meals. While the taste wasn't appalling, the presentation was. As I got older and was exposed to different recipes, I learned that cranberry sauce was actually really good, and could still be canned for longer preservation. I started researching recipes and adding my own ideas and flavors. I have to tell you, I can a lot, and this is by far one of the easiest things I have ever done. You can complete the whole project in less than one hour, with enough sauce for the holidays and a few extra for use throughout the year or to be given as gifts. This recipe can easily be doubled or tripled, flavors are up for grabs, I used candied lemon and orange peel that I made, but the choices are endless. Cinnamon, ginger, vanilla, etc. can all be added to appeal to different tastes. If you don't can, don't worry, this will last in the fridge for about 2 weeks, so if you're just looking to stay ahead of the big day rush, you can make the sauce ahead of time and store in a container in the fridge. Either way, you will never want to buy canned cranberry sauce again.

Recipe

Makes 4 1/2 pint jars, or 4 cups of prepared sauce.

If canning, start your waterbath as soon as possible, that way when you have everything jarred, you can easily place it in the waterbath.

Ingredients:

4 cups fresh or frozen cranberries

2 cups white sugar (May substitute brown if preferred)

1 cup of water (May substitute with orange juice or lemon juice or partial, as long as it equals 1 cup).

Optional: 1 tbsp of butter to reduce foaming.

Optional: flavorings of your choice. I used 1/4 cup chopped candied lemon peel and 1/4 cup chopped candied orange peel.

In a large heavy bottom pan, place your cranberries and liquid. Bring to a boil, place a lid over the pan, as the cranberries will "jump", when the skin splits. Bring to a boil, then reduce heat and simmer for 10 min, stirring occasionally to prevent sticking.

After 10 min. use a potato masher or the back of a wooden spoon and crush the cranberries in the pot. Add the sugar, and optional flavorings of your choice. You may add 1 tbsp of butter to the pot at this time to reduce the foam produced, bring to a hard boil for 3 min, stirring occasionally.

After 3 minutes, turn off heat. If not canning, allow sauce to cool for a few minutes and place in container to be stored in fridge for up to 2 weeks.

If canning; ladle hot sauce into clean jars with 1/2" headspace. Ensure you wipe rim of jar well, or this will prevent the jars from sealing. Top with hot lids and rings, finger tight and place in a water bath for 10 min or recommended time based on you location. Ensure water is at least 1 inch above the top of the jars. After 10 min, turn off water bath, let stand for 5 min in water, then remove jars and place on clean dry towel on counter for 24 hours to ensure seal. Any jars that do not seal in 24 hours can be placed in the fridge to be consumed in the next 2 weeks.