This cranberry sauce is bursting with citrus and warm spices, perfect for Thanksgiving dinner or as a holiday gift!
Your Key Ingredient to Food Preservation:
Ingredients:
- 3 lbs fresh cranberries (four 12 oz bags)
- 2 cups water
- 2 oranges, juiced and zested
- 1 lemon, juiced and zested
- 4 cups white granulated sugar
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground cardamom
- ¼ tsp allspice
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- Pinch of salt
Directions:
- Wash jars, lids, and rings. Keep jars warm until ready to use.
- Add 3 quarts of water to the inner pot of the Smart Canner and set to Water Bath Canning mode.
- In a large pot, combine cranberries, water, orange juice, lemon juice, and zest.
- Bring the mixture to a boil over medium-high heat.
- Stir in sugar, cinnamon, ginger, cardamom, allspice, nutmeg, and cloves.
- Reduce heat and simmer for 10-15 minutes until the cranberries burst and the sauce thickens.
- Ladle the hot cranberry sauce into sterilized jars, leaving ½-inch headspace.
- Remove air bubbles by running a spatula or chopstick along the inside of the jars.
- Wipe the rims of the jars clean with a damp cloth. Place lids on top and screw bands on finger-tight.
- Place the filled jars into the NESCO Smart Canner.
- Place liner pot in canner.
- Place canning rack in bottom of the liner pot.
- In water bath setting the jars must be completely covered with water that’s at least 1-2 inches above the top of the jars.
- Press WB/Steam button on the control panel.
- Press the TIME (+) to set time for 10 minutes for half pints.
- Make sure the Pressure Limiting Valve is set to Exhaust.
- Press Start button (DO NOT press Pressure Cook)
- Digital chase will begin to rotate, unit should begin to boil within 15-25 minutes. You will see a constant stream of steam coming from the Pressure Exhaust Valve when boil has been reached.
- Press Start again when the constant stream of steam is seen, the timer will automatically start.
- Once the timer goes off, allow the canner to naturally release pressure for 10 minutes, then carefully release any remaining pressure manually.
- When the canning cycle is complete, carefully remove the jars and allow them to cool on a towel. Check that the lids are properly sealed by pressing the center; if the lid doesn’t flex, it’s sealed.
Store your jars of cranberry sauce in a cool, dark place for up to a year. Once opened, refrigerate and use within a few weeks.
CAUTION: DO NOT hit start a 3rd time. This will result in the unit shutting down completely.
When WB function is complete: Let unit rest for 20-30 minutes before turning the lid to the open position. Carefully remove jars from the Canner. The lids will pop as they seal and cool down. Cover the jars with a towel and do not touch for 24-48 hours.