Servings: 5 8 oz Jars
Equipment
Ingredients
- 4 cups fresh cranberries (or thawed frozen)
- 1/2 cup water
- 4 whole cloves
- 2 cinnamon sticks
- 1 cup sugar
- 3 cups white wine vinegar
- 1 orange
Instructions
Wash Your Produce
- Start by washing your cranberries in a colander. Check for bruised or under-ripe berries and discard any that look damaged.
- Next, rinse the orange under cool water. Gently rub the rind to remove any dirt or debris.
Cook Your Cranberries
- Set aside ½ cup of cranberries for later.
- Place the remaining cranberries and ½ cup water in a stainless steel pan over medium heat.
- Bring to a boil, then reduce heat to a simmer, stirring regularly until the cranberries burst and release their juices.
- Once most berries are softened, turn off the heat and gently mash the berries with a potato masher.
Prepare Your Jars and Lids
- Wash all jars thoroughly, inspecting for chips or cracks.
- Place jars in your canner, fill with water, and simmer while you continue.
- Heat the lids in a small saucepan over low heat to activate the adhesive.
Strain Your Juice
- Line a fine strainer with cheesecloth and place it over a glass liquid measuring cup.
- Slowly pour the berry mixture into the strainer, allowing the liquid to filter through naturally (without pressing or squeezing).
- Once you have about 1 cup of juice, discard the pulp and cheesecloth. Pour the juice into your stainless steel pan.
Prepare Your Spices
- Add 4 whole cloves and 2 cinnamon sticks to the pan with the juice.
- You can use a spice bag, but I prefer to toss the whole spices directly into the juice for simplicity.
Sweeten and Cook
- Stir 1 cup sugar into the cranberry juice and spices.
- Heat over medium-high, stirring constantly until the sugar dissolves, leaving you with a clear liquid.
Add Cranberries and Vinegar
- Add the reserved cranberries from earlier and 3 cups white wine vinegar to the pan.
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Let it simmer for about 10 minutes, ensuring the cranberries are warmed but not bursting.
- Remove the spice bag (if using) and discard it.
Fill Your Jars
- Remove jars from the canner and place a slice of orange in the bottom of each jar.
- Use a canning funnel to fill the jars with the hot cranberry vinegar mixture, leaving ¼ inch headspace.
- Wipe jar rims clean with a damp paper towel and remove any spills or sugar residue.
- Place lids on the jars and tighten the rings until they're finger tight.
Process Your Jars
- Carefully place jars into the water canner, ensuring they're covered by at least 1 inch of water.
- Once the water boils, cover the canner and process for 10 minutes.
- Adjust processing time based on your elevation.
Cool Your Jars
- After processing, turn off the heat and let jars sit for 5 minutes before removing them.
- Use a jar lifter to take the jars out of the canner and place them on a towel or cutting board.
- Let them cool undisturbed for 24 hours.
Check and Store Your Jars
- After 24 hours, check the seals by pressing the center of each lid—if it doesn't pop or move, the jar is sealed.
- Label jars with the date, remove the rings, and store them in a cool, dark place.
Notes
- White Wine Vinegar: Don't substitute for another vinegar, as it affects both flavor and acidity.
- Spices: Whole cloves and cinnamon sticks work best for clarity—avoid powdered spices.
- Storage: Store in a cool, dark place to maintain freshness and flavor.
Tried this recipe?Let us know how it was!
