Canning seasonal fruits to use into the New Year and Winter is a great idea. Cranberries are very versatile as well. The fruit combo I made has many options in how you can use the fruit and its juice. You can: Drink It. Eat It. Bake with It. Jam It. Sauce It. or Mix It into a cocktail or hot apple cider...exceptional as a Mock "Kiddie Cocktail" for the little ones.
This is an easy recipe but, please note that waiting 3-5 weeks before using it as a 'drink' is the preferred waiting time...some can't wait and drink it right away! LOL ~Enjoy! Diane
(Cranberries & Apple Canned in a boiling water bath)
1 (12 oz) bag of cranberries
In a large saucepan add:
1 diced organic Fuji Apple; washed, peeled, cored
1-1/4 cups organic Apple juice
1 cup water
1 tsp vanilla bean paste, whisked in
3/4 cup white, granulated sugar
Bring syrup ingredients to a boil, add in the cranberries (wash and pick out any bad berries first) Boil for 3 minutes. Reduce to a simmer; you will divide cranberries and apple equally into each pint jar using a slotted spoon. Top off each jar with remaining hot syrup to 1/2" head-space, remove air bubbles and bring head-space back to 1/2" by adding more hot syrup if needed.
Process Pints or Quarts in a boiling water-bath for time specified to your altitude:
20 minutes 0 - 1,000 ft
25 minutes 1,001 - 3,000 ft
30 minutes 3,001 - 6,000 ft
35 minutes Above 6,000
Yield: 4 pint jars
*Recipe Note: Let sit 4-6 weeks if wanting to drink as a juice. We mix Cran-Apple Goodness with Diet 7up or Ginger Ale for a wonderful drink. Great in a Holiday punch bowl too!!
Recipe adapted from: NCHFP Canning Cranberries and NCHFP Canning Apples
Syrup and Photos by: Diane Baker for Canning and Cooking at Home
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