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CranberryCaramelSauce

Cranberry Caramel Spread

This recipe for Cranberry Caramel Spread is a perfect preserve for the holidays. Drizzle it over ice cream, top a cheesecake with it, or add it to a cheese board. The preserve boasts a bright, beautiful color and is great preserve to gift this holiday season! The recipe is from Marisa McClellan, author and blogger of Food in Jars. If caramel sauce is your thing, she has another great recipe for pear vanilla caramel sauce on her blog.

cranberries in a pot FCI

Ingredients

  • 1 pound fresh cranberries
  • 3 cups granulated sugar

Makes 4 half pints

 

Instructions

Place the cranberries in a small pot and add 2 1/2 cups water. Cover the pot, place over high heat and bring to a boil. Reduce the heat to medium-low and simmer until all the cranberries pop. Remove the pot from the heat and let the cranberries cool.

cooked cranberriesFCI

Pour the cranberries and their liquid into the blender and puree until smooth (if the blender struggles, add a bit more water). You should have about four cups of puree.

cranberry puree

Prepare a boiling water bath canner and four half pint jars.

Combine sugar with 1 1/2 cups water in a sauce pan. Place over medium-high heat and simmer for 15-20 minutes, until the sugar reaches 300°F and darkens to the color of a tarnished copper penny. Do not stir the cooking syrup. Instead hold the handle and gently swirl the pot to move things around.

pouring cranberry puree

Once the syrup has reached 300°F, remove the pot from the heat and stir in the cranberry puree. It will bubble and spatter, so take care. Stir puree into the sugar and reduce the heat. Continue stirring and cooking, until the cranberry caramel reaches at least 216°F.

cooked cranberry caramel

Remove caramel from heat and funnel into prepared jars. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.

 

 

 

Post a Comment

2 Comments
  1. Cynthai Smoyer Posted November 30, 2018 at 3:10 pm | Permalink

    “Once the syrup has reached 300°F, remove the pot from the heat and stir in the cranberry puree. It will bubble and spatter, so take care. Stir puree into the sugar and reduce the pot to the heat. Continue stirring and cooking, until the cranberry caramel reaches at least 216°F.” Read quoted paragraph above – what does “stir puree into the sugar and reduce the pot to the heat” mean?

    I appreciate the sharing of recipes and other tips using canning jars – thank you!

    • Fillmore Container
      Fillmore Container Posted November 30, 2018 at 5:26 pm | Permalink

      Hi Cynthai,

      I think that was a typo, which is now fixed. After adding the puree to the sugar, you’ll want to reduce heat but continue stirring and cooking until it reaches at least 216°F.