This recipe was developed by MyHandsomeHusband. He is a wiz with all kinds of sauces and gravy’s. I am often calling him into the kitchen to help me season up all kinds of things. Just another one of his talents. How does one guy end up with so many?
Just lucky, I guess.
This recipe is fantastic to make this time of year, with Thanksgiving on the horizon. It’s great to make them a week or so before Thanksgiving…since there will be plenty of other cooking to take up your time on Thanksgiving day. Since the cranberry sauce is bottled in mason jars, you can keep the leftovers in your food storage and enjoy it all year long. It makes a large batch. 10 pints to be exact. The sauce cooks down pretty quickly and there is not a lot of prep work to be done before hand. We made this batch in about 45 minutes. The sauce is so hot when you put it into the jars, that the lids seal themselves with out being processed in a water bath. It is pretty easy, as far as canning is concerned.
Fresh cranberries can only be purchased in the fall and early winter, so take advantage of the season, and buy a few bags. They can easily be tossed in the freezer right in the bag they come in, and can be kept there for up to a year.
Recipe from MyHandsomeHusband, Adam Eskelson