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Cranberry Pickle Sauce

Ingredients
  Cranberries 1 Pound (4 Cups)
  Sugar 1 1⁄2 Cup (24 tbs)
  Cider vinegar 1⁄2 Cup (8 tbs) (5% Acid Strength)
  Cinnamon 1⁄2 Teaspoon, ground
  Nutmeg 1⁄2 Teaspoon
  Cloves 1⁄2 Teaspoon, ground
Directions

MAKING
1. In a 3 quart kettle, put together cranberries, sugar and vinegar; bring to a boil and then simmer uncovered until cranberries burst.
2. Stir in spices and simmer uncovered over low heat for another 15 minutes.

FINALISING
3. Into 3 hot pint jars, ladle mixture leaving 1/8 inch empty on top of the jar.
4. Using a clean and dry kitchen towel, wipe the rim of jar and adjust lid.
5. Into a canner of boiling water, place the jars and process for about 15 minutes; start noting processing time after water in the canner returns to boiling.
6. Remove jars and place over a clean towel.
7. Let the jars cool down and seal completely until they are self-sealing type.

SERVING
8. Use Cranberry Pickle Sauce as topping for cheese Crostinis.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Method: 
Canning
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Cranberry
Interest: 
Party, Healthy
Cook Time: 
30 Minutes

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1415 Calories from Fat 13

% Daily Value*

Total Fat 2 g2.4%

Saturated Fat 0.71 g3.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 18.1 mg0.8%

Total Carbohydrates 360 g120%

Dietary Fiber 22.8 g91.4%

Sugars 319.3 g

Protein 2 g4.2%

Vitamin A 5.6% Vitamin C 101.3%

Calcium 7.8% Iron 9.6%

*Based on a 2000 Calorie diet

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Cranberry Pickle Sauce Recipe