CRANBERRY SAUCE WITH TANGERINE JUICE PLUS

They’ll sit on our pantry shelf right beside the home canned blueberries and canned peaches, and they work just as well in homemade muffins. Most berries can be canned in water, fruit juice or syrup, and cranberries are no exception. The simplest way to can cranberries is to put them up as whole fruits. If you’re not familiar with water bath canning, I’d recommend reading my beginner’s guide to water bath canning before getting started.) Canning Whole Cranberries (These are all water bath canning recipes, so you won’t need a pressure canner. So while cranberries freeze well, I think they can even better!

After about a week in the freezer, cranberries have lost about half of their pectin content and they’ll no longer make a firm cranberry jelly. (Especially when power outages are the norm here during our long Vermont winters.)īeyond the space issue, freezing destroys much of their natural pectin. I’m always looking for ways to store our harvest on the pantry shelf, instead of in the freezer.

CRANBERRY SAUCE WITH TANGERINE JUICE PLUS

Though cranberries freeze well, they take up a lot of space if you plan on eating them more than once or twice a year.Ĭompetition for freezer space is fierce around our homestead, since we’re putting up all manner of produce from the garden, plus a side of beef and pork too.

I absolutely love these tart berries, and I’m always looking for creative cranberry canning recipes. Canning cranberries is an easy way to preserve this seasonal fruit for year-round enjoyment.Ĭranberries are a late-season fruit, and they’re only available for a short time in November and December each year.

Cranberry sauce with tangerine juice