Cranberry Sauce
This cranberry sauce can be served with your traditional turkey meal, no matter what time of the year you enjoy it
Makes enough for: 1 batch sauce
Ingredients
- 205 g sugar
- 250 mls water
- 250 g frozen cranberries
Method
- Prepare your stock pot for water bath preserving
- Place one preserving jar and lid into the water
- Simmer on a medium temperature
- Place the sugar and water into a saucepan
- Bring to a boil over a high temperature, stirring until the sugar is dissolved
- Boil for 5 minutes
- Add the cranberries and bring back to a boil
- Reduce the temperature and leave to simmer until the berries burst, stirring occasionally
- After 15 minutes the liquid should sheet from a metal spoon
- Once it does so, remove the jar and lid from the water
- Ladle the cranberry sauce into the jar, leaving a head space of 0.5cm
- Remove any air bubbles and wipe the rim of the jar
- Centre the lid on the jar, tighten the band on till fingertip tight
- Place the jar into the water and ensure that the water temperature is 82° Celsius
- Leave for 15 minutes
- Remove the jar and set onto a wire rack to cool
- Check the seal after 24 hours - the cranberry sauce is properly sealed if the lid does not flex up and down