By Leah Davey
Whole Cranberry Sauce (red cookbook)
454g or 1lb cranberries
Updated at: Fri, 08 Mar 2024 01:51:11 GMT
Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Nutrition per serving
Calories1751.9 kcal (88%)
Total Fat0.6 g (1%)
Carbs453 g (174%)
Sugars418 g (464%)
Protein2 g (4%)
Sodium12.9 mg (1%)
Fiber16 g (57%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
Preparing: Thoroughly rinse the cranberries
In an 8- to 10-quart kettle or Dutch oven com-
bine sugar and water. Bring to boiling; cook
and stir for 5 minutes. Add fresh cranberries;
cook about 5 minutes or till cranberry skins
pop. Remove from heat.
Water-Bath Canning: Hot-Pack: Prepare
cranberry sauce as above. Spoon hot cran-
berry sauce into hot, clean jars, leaving a %2-
inch headspace. Wipe jar rims; adjust lids
Process in boiling water bath for 10 minutes
for pints or quarts (start timing when water
boils). Makes 7 to 8 pints.
Freezing: Prepare Whole Cranberry Sauce
as above. Cool, Spoon into moisture-vapor-
proof freezer containers, leaving a %2-inch
headspace. Seal, label, and freeze. Makes 7 to
8 pints
Serving: Stir canned sauce before serving
