Preserving cranberries

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Cranberries are native to this continent, and they are an important fruit to many North American Indigenous and non-Indigenous communities. Cranberries can be preserved on their own, or they can be combined with other fruits to make nutritious fruit spreads, juices, chutneys, relishes and even cranberry ketchup.

Fresh cranberries are available after the fall harvest which is usually September to December. They may be stored in the refrigerator for up to a month or can be frozen, canned and dried.

Selection

Cranberries should be bright in color, fully red or yellowish red with a smooth, glossy, firm skin. Discard any shriveled, soft, wrinkled berries or those with surface blemishes.

Freezing

Cranberries freeze well and are easy to thaw and use throughout the year. Choose firm, deep-red berries with glossy skins. Stem and sort. Wash, drain and select a style of pack depending on how you plan to use the berries:

• Dry pack: For individual frozen berries, spread clean berries on a cookie sheet to freeze without clumping. Once frozen, package in freezer bags or a freezer container. Label the berries and place them back in the freezer. Use within one year for best quality. You can also place washed berries directly in labeled freezer bags or containers and then freeze them, but clumping may occur.
• Syrup pack: Prepare a heavy syrup by cooking equal parts sugar and water until sugar is fully dissolved. Cool syrup. Pack berries into freezer containers and cover with syrup, leaving 1 inch head space. Seal, label and freeze. To use berries, cook the frozen berries in the syrup until they are tender. Cool and serve as whole cranberry sauce.

Drying

Select fresh, firm, glossy berries and wash them. Dip berries in boiling water to crack the skins. Place on dehydrator trays and dry until berries are shriveled, light in weight, and have no signs of moisture.

For sweeter dried berries, make a heavy sugar syrup by cooking equal parts sugar and water until sugar is completely dissolved. Bring syrup to a boil, add berries and return to a boil. Remove from heat and let sit to cool. Once cooled, drain juice from berries and place on dehydrator trays. Dry until leathery, between 24 and 48 hours, depending on the size of berry and the drying method.

Canning

Cranberries are a high-acid fruit that can easily be preserved using a boiling water canner. Use researched recipes and processing times to ensure a safe product that will resist spoilage.

Cranberry sauce

(Yield: approximately 2 pints or 4 half-pints)

• 4 cups cranberries (about 1 pound)
• 1 cup water
• 2 cups sugar

1. Wash and sort cranberries.
2. Cook berries in water until soft. To reduce foaming, add ½ teaspoon butter if desired.
3. Press cooked berries through a fine sieve.
4. Add sugar and bring to a boil, simmer for 3 minutes.
5. Pour hot cranberry sauce into clean hot jars leaving ½ inch head space. Remove air bubbles.
6. Adjust lids and process in a boiling water canner according to the chart. After processing, take canner off heat. Remove lid and wait 5 minutes before removing jars.

Variations:

1. To make crushed cranberry sauce instead of sieved, cook berries until soft and then mash with a potato masher or back of cooking spoon until desired consistency. Add butter (if desired to reduce foaming); stir to melt. Add sugar; bring to a boil, stirring to dissolve sugar, and then boil for 3 minutes. Following complete directions above, fill jars, wipe rims and process.
2. To make whole cranberry sauce, cook berries until soft. Do not sieve or mash berries before adding butter (if desired to reduce foaming); stir to melt. Add sugar to softened whole berries; bring to a boil, stirring to dissolve sugar, and then boil 3 minutes. Following complete directions above, fill jars, wipe rims and process.

Source: National Center for Home Food Preservation

Spicy cranberry salsa

(Yield: About 6 pint jars)

• 6 cups chopped red onion
• 4 finely chopped large Serrano peppers*
• 1½ cups water
• 1½ cups cider vinegar (5%)
• 1 Tbsp. canning salt
• 1 1/3 cups sugar
• 6 Tbsp. clover honey
• 12 cups (2 ¾ pounds) rinsed, fresh whole cranberries

1. Combine all ingredients except the cranberries in a large pot. Bring to a boil over high heat; reduce heat and gently boil for 5 minutes.
2. Add cranberries, reduce heat and simmer mixture for 20 minutes, stirring occasionally to prevent scorching.
3. Fill hot clean pints and half-pint jars leaving ¼ inch head space. Remove air bubbles. Wipe rims of jars with a damp paper towel.
4. Adjust lids and process in a boiling water canner according to the chart. After processing, take canner off heat. Remove lid and wait 5 minutes before removing jars.

*Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.

Source: Recipe from National Center for Home Food Preservation

Cranberry orange chutney

(Yield: About 6 pint jars)

• 24 ounces (6 cups) fresh whole cranberries
• 2 cups chopped white onion
• 2 cups golden raisins
• 1½ cups white sugar
• 1½ cups packed brown sugar
• 2 cups distilled vinegar (5%)
• 1 cup orange juice
• 2 Tbsps. grated orange zest
• 3 sticks cinnamon

1. Rinse cranberries well. Combine all ingredients in a large, heavy bottomed pan.
2. Bring to a boil over high heat; reduce heat and simmer 15 minutes or until the cranberries are tender. Stir often to prevent scorching.
3. Remove cinnamon sticks.
4. Fill hot clean half-pint or pint jars leaving ½ inch head space. Remove air bubbles. Wipe rims of jars with a damp paper towel, apply lids and rings.
5. Adjust lids and process in a boiling water canner according to the chart. After processing, take canner off heat. Remove lid and wait 5 minutes before removing jars.

Source: Recipe from National Center for Home Food Preservation

Cranberry marmalade

(Yield: About 10 or 11 half-pint jars)

• 2 oranges
• 1 lemon
• 3 cups water
• 1-pound cranberries (about 4 cups)
• 1 box powdered pectin
• 7 cups sugar

1. To prepare fruit, peel oranges and lemon; remove half of white part of rinds. Finely chop or grind the remaining rinds. Put in large saucepan. Add water, bring to a boil. Cover and simmer 20 minutes, stirring occasionally.
2. Chop peeled fruit. Sort and wash fully ripe cranberries. Add fruit to pot with rinds; cover and cook slowly 10 minutes longer.
3. Measure 6 cups of cooked fruit into a large kettle. Add water to make 6 cups if necessary. Add pectin and stir well.
4. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Add sugar, continue stirring, and heat again to full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat, skim.
5. Fill hot marmalade immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel.
6. Adjust lids and process in a boiling water canner according to the chart. After processing, take canner off heat. Remove lid and wait 5 minutes before removing jars.

Source: National Center for Home Food Preservation

Source: OSU Master Food Preserver Program