Cranberry Sauce for Winter
Another way to put up cranberries for winter — and well worth it! This cranberry sauce isn't hard to make; all you have to do is follow the steps in the recipe. It keeps for a year, and for four weeks once the jar is opened. Serve it with cheese and meat dishes, and add more spice if you like.
oksa
Recipe author
Cranberry Sauce for Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 0 %
0 g
Carbohydrates 100 %
32 g
131 kcal
GI:
19
/
0
/
81
- Pick over the cranberries, removing any spoiled berries and bits of debris. Wash them and spread them out on a clean, dry towel to dry off a little. Meanwhile, wash the apples, dry them with a paper towel, peel them, and cut them in half. Cut the cores out of the halves, then dice the apples into small cubes. Wash, dry, and peel a small piece of ginger. Break the cinnamon stick into small pieces. Take a clean square of cotton cloth (about 12 cm / 5 inches per side is plenty). Place the ginger, cinnamon pieces, and cloves in the center, gather the corners together, and tie the little bundle closed with cotton thread. Put the cranberries in the bottom of a large pot and add the diced apples. Add the sugar, pour in the orange juice and white wine vinegar (preferably a good-quality, natural one), and drop in the spice bundle. Set the pot over low heat, stirring, and warm it until all the sugar crystals have completely dissolved. Once they have, raise the heat and bring the contents to a boil. When it boils, lower the heat to low and simmer the sauce for about half an hour, until thick. Along the way, add salt, taste, and adjust the amount.
- While the mixture simmers, prepare the jars — sterilize them over steam and boil the lids. You can sterilize the jars and lids however is easiest for you: in the oven, the microwave, or even the dishwasher. Ladle the hot sauce into the sterile, dry jars and seal them tightly, remembering to fish out the spice bundle first. Turn the jars upside down and let the sauce cool at room temperature for a day, then move it to storage. You can start tasting it after a month. Cranberry sauce keeps for a year in cool storage, and once opened it holds up for a month. Enjoy!
Caloric content of the products possible in the composition of the dish
- Cranberries - 26 kcal/100g
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Carnation - 323 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Orange juice - 36 kcal/100g
- White wine vinegar - 14 kcal/100g
- Cinnamon stick - 261 kcal/100g
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