Cran-apple sauce

Recipe :

Ingredients:

• 4 cups fresh or frozen cranberries
• 4 cups peeled, cored, and chopped apples (such as Granny Smith or Gala)
• 1 cup water
• 2 cups granulated sugar (adjust according to taste)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 tablespoon lemon juice (for acidity and flavor)

Equipment:

• Water bath canner or a large, deep pot
• Canning jars with lids and bands
• Canning funnel
• Jar lifter
• Ladle
• Bubble remover tool or a non-metallic spatula
• Clean towels or paper towels

Instructions:

1. Prepare Jars and Lids:
   • Wash the jars, lids, and bands in hot, soapy water. Rinse thoroughly.
   • Place the jars in the water bath canner or a large pot, fill it with water, and bring it to a simmer. Keep the jars in hot water until ready to use.
   • Place the lids in a small saucepan with water, heat to a simmer, and keep them warm.
2. Prepare Cran-Apple Sauce:
   • In a large saucepan, combine cranberries, chopped apples, water, sugar, cinnamon, nutmeg, and salt.
   • Bring the mixture to a boil over medium heat, stirring occasionally.
   • Reduce the heat and simmer for about 15-20 minutes or until the cranberries burst, and the apples are soft.
   • Stir in the lemon juice and adjust the sweetness if needed.
3. Blend (Optional):
   • If you prefer a smoother sauce, you can use an immersion blender or transfer the mixture to a blender or food processor. Blend until you achieve your desired consistency.
4. Canning:
   • Remove one hot jar from the water bath canner using a jar lifter.
   • Place a canning funnel on top and ladle the hot cran-apple sauce into the jar, leaving about 1/2 inch of headspace.
   • Use a bubble remover tool or non-metallic spatula to remove air bubbles by running it around the inside of the jar.
   • Wipe the rim of the jar with a clean, damp cloth to ensure a proper seal.
   • Place a warm lid on top of the jar and screw on the band until fingertip-tight.
5. Processing:
   • Place the filled jar back into the water bath canner.
   • Repeat the process with the remaining jars.
   • Ensure the jars are covered with at least 1-2 inches of water.
   • Bring the water to a boil and process for 15 minutes.
6. Cooling and Sealing:
   • Carefully remove the jars from the canner using the jar lifter and place them on a clean towel or a cooling rack.
   • Allow the jars to cool completely. You’ll hear a satisfying “pop” sound as the lids seal.
7. Check Seals:
   • After the jars have cooled, press down in the center of each lid. If it doesn’t pop back, the jar is sealed. If it does pop, refrigerate that jar and consume its contents within a few weeks.
8. Storage:
   • Label the sealed jars with the date and store them in a cool, dark place. Properly sealed jars can last up to a year.

Enjoy your homemade canned cran-apple sauce!