LH 30: Homemade Cranberry Sauce with Balsamic

Welcome to Episode #30 of the Living Homegrown Podcast!

Homemade cranberry sauce is not just for Thanksgiving.

It is also the most amazing sandwich spread on those AFTER-Thanksgiving turkey sandwiches!

What I love about this recipe is that it is simple, adaptable (while staying safe) AND it has the most amazing flavor.

If you are going to be a guest at someone’s Thanksgiving meal, whip up a batch and bring a jar as a hostess gift. Tell them this is special for them to enjoy the day after the big meal.

They will so appreciate it.

Plus…You can process it or NOT.

(Just store in the refrigerator for up to 2 weeks if you don’t want to can it.)

In this episode, you learn:

• Why this recipe goes fast with little mess
• My favorite ingredient for bumping up fruit flavor
• Three strategies for handling a foamy jam (or cranberry sauce)
• Why you never need pectin to get the gel
• The fresh juice I love to substitute for water in the recipe
• The exact small-batch recipe you can use with fresh or frozen berries

Listen in for ALL the details or read the transcript below.

Resources & Links Mentioned:

Printable Canned Cranberry Sauce Recipe (PDF Download)

Canned Cranberry Sauce  (Blog Post)

The Basics of Water Bath Canning

Removing Foam from Your Jam : The video below demonstrates the same method mentioned in the podcast – using wax paper to remove jam foam. Check it out at 1:18 into the video.

 

Transcript:

Click here for the full transcript for Episode #30

 

For More About This Podcast Series:

Check out podcast Episode 00 to get:

• The whole scoop on what this podcast series is all about
• My background, experience & training
• What to expect going forward

It’s like an audio “about” page for the podcast.

 

Thank you so much for listening!

If you liked this episode, I would love for you to help me spread the word.

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Have a Question?

Have you made fresh cranberry sauce before?

Ask me on my Ask Theresa page – It’s easy!

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