Holiday Season Recipe with Brittany "The Official Mountain Girl"
We've reached out to some of our favorites content creators to find out what they've been cooking up for the holidays.
Over the weekend Brittany "The Official Mountain Girl" shared her recipe for making homemade cranberry sauce over Thanksgiving.
Check out the video and recipe below ⬇️
From Brittany's page:
This is my wholesome and simple jellied cranberry sauce and I want to share it with you. This recipe can be refrigerated or water bath canned. There luckily isn’t a lot of crazy steps to make this tasty and simple jellied sauce. It even comes out of the jar just like the round canned stuff! So you can enjoy those fun circles of jellied sauce. This recipe yields about 6 half pints.
Ingredients
8-9 cups fresh cranberries (about 3 bags)
2 cups of apple juice
2 cups of sugar
1 box of powdered pectin
Directions
Prep jars and water bath canner if you are planning to preserve them on the shelf. Follow proper canning guidelines.
Wash and sort out any bad cranberries and put into large pot. Add 2 cups of apple juice. Simmer and cook the cranberries. Start mashing them and stirring frequently. You do not want to burn them.
With a food mill, run the cranberries through and return cranberry mash to a medium pot.
Cook the cranberries until hot. Add pectin and stir well. Cook for one minute. Add sugar and cook for about 8-9 minutes. Stirring frequently to avoid burning.
Ladle sauce into 1/2 pint jars and seal with lids and rings. Place into water bath canner and process for 10 minutes.
Let the jars rest for 24 hours. Check seals. You can skip the water bath method and store in refrigerator for up to 6 months.
This recipe will undoubtedly serve well all season long. Thanks to Brittany for sharing it with us so we can share with family and friends over the holidays.
