Cranberries are my last canning project of the year. I am excited to finally let my pot get some rest. I am also excited to eat everything in my pantry. I refrain from eating our preserved food until November because I want us to enjoy fresh food from the garden for as long as possible. Cranberries are one of my favorite fruits, but they are only available for a short period of time, so I decided to can some cranberry sauce this year. Cranberry sauce is excellent with more than just turkey. I love cranberry sauce with pork and it is wonderful with chicken as well.
I had some beautiful dried cherries that I wanted to add to my cranberry sauce this year because I thought cherries and cranberries would make an excellent pair. I also added some cherry brandy that I had sitting in my cabinet for an extra cherry burst. I loved this cranberry sauce. This was an excellent end to an excellent year of canning.
Ingredients (makes about 5 half pints) from my own kitchen
3 cups cranberries
1 cup dried cherries
1 ½ cups sugar
1/2 cup cherry brandy
1 tsp cinnamon
½ tsp ginger
Pinch ground cloves
1. Combine all the ingredients in a small saucepot. Mix well.
2. Boil the cranberry mixture while stirring.
3. Reduce the heat and simmer the cranberries uncovered over low heat for 30 minutes. Stir occasionally.
4. Bring the cranberry sauce back up to a boil and ladle into hot sterile jars leaving ¼ inch headspace.
5. Process in a boiling water canner for 15 minutes. Serve warm or chilled.