Living Homegrown

- The Podcast -

Live farm fresh

without the farm®

Preserve Like a Pro: Get my top sources for canning tools & supplies. (It’s free!)

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.

There are three easy ways you can do that (listed below).

  1. Share this episode via the social media buttons below.
  2. Rate & Review this podcast episode over on iTunes. {I’d appreciate that!}
  3. Subscribe to this podcast on iTunes so that you never miss an episode.

Note: You can also listen to this podcast in Stitcher.

Have a Question?

Have you made fresh cranberry sauce before?

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

* Denotes an affiliate link 

 

 

Enjoy this podcast?

Sign up for updates & receive my free Canning Resource Guide

Preserve Like a Pro: Get my top sources for canning tools & supplies. (It’s free!)

About the Author:

Theresa Loe is the founder of Living Homegrown® and the Canning Academy® and is the Co-Executive Producer & Canning Expert on the national PBS gardening series, Growing A Greener World®. Theresa homesteads on just 1/10th of an acre in Los Angeles with her husband, two teenage boys and several disorderly but totally adorable chickens. Learn more about Living Homegrown here and about the Canning Academy here.

12 Comments:

  • Donna robinson says:

    I started canning for the first time this year. I am hooked! This is by far my most favorite hobby ever. I can’t wait to learn more recipes. I would love to grow and can all my foods

  • Will buy cranberries and make this as soon as I go to town! Sounds devine! Canned cranberry sauce is getting too expensive, too. I cant wait to have this! I love your information and canning ideas!!

  • Janette says:

    New favorite website. New favorite podcast! Thank you! I made this recipe. It is wonderful, But I was low on white sugar so I substituted some of the the white sugar for coconut sugar I got from Costco. The coconut sugar gave it a great “deeper” rich taste to it. I’m excited to give my jars as gifts, and eat the foam on our pancakes tomorrow morning. Yummmmm.

    • theresa says:

      Hi Janette,
      I’m glad you are enjoying the podcast and website!

      I have never used coconut sugar. I had to look it up to verify that it would not alter the pH. It seems to be neutral so I think it is okay to use. Does coconut sugar cook up with the same consistency as regular sugar? I’m just curious how it holds up in a typical recipe (i.e. cookies, etc).

  • Amanda says:

    Just got done making this after listening to your podcast earlier in the week! I snuck a taste while it was cooking and WOW!! I’m so excited to share this with my family! Thanks for sharing the recipe and doing your awesome podcast. 🙂

  • Shon koenig says:

    Anxious to make this! Have all ingredients! Just need a little time! 🙂

  • Leave a Comment:

    Your email address will not be published. Required fields are marked *