This low-sugar or sugar-free cranberry sauce is light and zingy and tastes of pure cranberry.
On the big day, it’s a real treat having something one less thing to make that is yet still homemade.
You can double or triple the batch, if you wish.
This makes great seasonal gifts, too. Smaller sampler size jars (125 ml / 4 oz) can make nice remembrances at Christmas.
You can make this with sugar, or with alternative sweeteners (see “Sugar Alternatives” below.)
There’s also a cranberry sauce with rum.
See also: other cranberry products.
Jar size choices: 125 ml (1/2 cup / 4 oz) OR quarter-litre (1/2 US pint / 250 ml / 8 oz)
Processing method: Water bath or steam canning
Yield: 2 x quarter-litre (1/2 US pint) jars
Headspace: 1 cm (1/4 inch)
Processing time: 10 minutes
Yield: 2 x quarter-litre (1/2 US pint / 8 oz / 250 ml) jars
Wash and stem the cranberries.
Take a large stainless steel pot. Put in it the cranberries and water.
Put pot on stove over high heat and bring to the boil, stirring, then reduce to a steady simmer for 10 minutes or until the cranberries are soft and have popped.
Remove pot from stove.
Take a quarter of the cranberry pulp, put in a small bowl.
Whisk in the pectin powder all at once and then either the sugar or liquid stevia or honey, set aside.
Add the calcium water into the pot with the rest of the cranberry; stir well.
Put pot back on stove, and bring the mixture to a full boil.
Add the pectin mixture a small dollop at a time to the pot mixture, stirring all the while.
When the pectin mixture is all in, let the mixture cook for 1 more minute.
Ladle into quarter-litre (1/2 US pint / 8 oz) jars.
Leave 1 cm (1/4 inch) headspace.
Debubble, then adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process for 10 minutes; increase time as needed for your altitude.
How to water bath process.
How to steam can.
When water-bath canning or steam canning, you must adjust the processing time for your altitude.
For stevia, we would recommend Better Stevia liquid stevia .
Information about Pomona pectin.
More information about Sugar and Salt-Free Canning in general.
- Instead of the sugar, you could use the same volume amount of Splenda®, or 125 ml honey 1/2 cup / 4 oz) or 1 teaspoon liquid stevia.
- If you are using liquid stevia, how much stevia you need will depend on the tastes of your crowd. Try the indicated amount first, then if you want sweeter add 1/2 teaspoon at a time.
- You can use fresh or frozen cranberries. If frozen, do not thaw first.
- Instead of boiling the cranberries in all water, you can replace 1/3 of the water (125 ml / 1/2 cup / 4 oz) with orange juice to add citrus notes to the taste.
- After simmering the cranberries, you want to end up with around 500 ml (2 cups / 16 fluid oz) of cranberry pulp. A bit less or more is fine. You can make this pulp a day ahead if desired, and store overnight covered in the refrigerator.
- Once a jar of this is opened, store any leftovers in refrigerator and use up within 3 weeks.
Sumberg, Mary Lou. Cranberry Sauce (Jellied). Pomona Pectin Web Site posting. 18 October 2013. Accessed Nov 2015.
- Left chunky by removing part about passing cranberry pulp through a strainer, but you can do that if you wish.
Sugar-free version with liquid stevia
Per 2 tablespoons:
- 30 calories, 12 mg sodium
- Weight Watchers PointsPlus®: 1 to 6 tablespoons, 0 points; 7 to 20 tablespoons, 1 point
* Nutrition info provided by https://caloriecount.about.com
* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
* Better Stevia ® is a registered trademark of the NOW Foods Company.