Whole Cranberry Sauce Recipes

Steps:

• Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.

Steps:

• Bring water to a boil in a saucepan; add sugar and cook until sugar is dissolved, about 5 minutes. Mix cranberries into the sugar water; bring to a boil, reduce heat to low, and simmer until desired consistency is reached, about 10 minutes.

Steps:

• Combine all ingredients in a medium saucepan.
• Bring to a boil, cover, then turn to medium heat.
• Continue cooking until all the berries pop.
• Remove from heat and let cool.
• Refrigerate until cold, or serve warm.

Steps:

• Boil sugar and water together in a 6 quart or larger pot for 5 minutes.
• Add cranberries.
• Boil, without stirring until skins burst.
• Ladle boiling hot mixture into clean, hot jars, leaving 1/2 inch head space.
• Seal.
• Process in a boiling water bath for 15 minutes at altitudes up to 1000 feet.
• Any higher and you must adjust processing times.
• This recipe makes ABOUT 6 pints.