Preserving Cranberries

Fresh cranberries pack a punch as a component of fall and winter sweet and savory food, drink, and décor with their small size, bright, deep red color, tart taste, dense texture, and versatile uses. They are a seasonal fruit harvested in the fall, available from October to early January and are only grown in 8 states: South Carolina, unfortunately, isn’t one of them. Wisconsin produces approximately 61% of the cranberries in the US, while Massachusetts accounts for another 26%. New Jersey, Oregon, and Washington state combine to make up the remaining 13%. (uscranberries.com)

Bag of fresh cranberries.
Chase Baillie, ©2023, Clemson Extension

One 12-ounce package of cranberries is about 3 cups of whole berries, which can be easily stored in the refrigerator for four weeks or in the freezer for about a year (in the package they come in), so stock up during the season. Cranberry producers like to say, “Use one and keep 2.” They can also be rinsed in cool, running water and dried in a salad spinner or patted dry with a cloth before being placed on a baking sheet to freeze individually, then placed in an airtight container or freezer bag.

Cranberries are a nutrient-dense food that contain essential vitamins and minerals, dietary fiber and other naturally occurring compounds that may have potential health benefits. They are naturally low in sugar and high in acid, giving them their tart taste; as a result, they are generally not eaten raw. The flavor and texture can be calmed, and the fruit can be transformed into a wide variety of new products by adding sweeteners and other fruits and juices to make jams, jellies, pie fillings, sauces, salsas, and dips. Cranberries can be mixed with vinegar and spices to make mustard and pickles or combined with onions, nuts, raisins, and coconut to make conserves and chutneys. These products would be great on their own or mixed with cream cheese as an addition to your next grazing table, condiment tray, or any time you want a sweet and tangy addition to your meal. Try the science-based tested recipes below for cranberry pickles, mustard, and conserve (soft spread with fruit, nuts, and raisins) and share your experience with us using the hashtag #carolinacanning. Each of these products can be eaten immediately, stored in the refrigerator, or processed in a water bath or steam canner for shelf-stable storage. Canning is not required to enjoy these tasty treats. For more information on food safety, preservation, and upcoming events and classes, check the Clemson Extension Food Systems and Safety website.

Spiced Cranberry Pickles

(Yield: 4 pints or 8 half pint jars / Headspace: ½ inch / Process Time: 10 minutes) www.foodinjars.com

Recipe Notes: This product can be made and served immediately after melding for 24 hours and kept in the refrigerator for 2 weeks. Follow steps 2-4a. It can also be made shelf stable for longer-term storage by following the canning instructions, steps 1-5. Canning is not required to enjoy.

Ingredients

3 12-ounce bags of cranberries

3 cups apple cider vinegar

3/4 cup filtered water

1/2 cup granulated white sugar

1-inch segment of fresh ginger sliced

1 teaspoon allspice berries

1/2 teaspoon whole cloves

2 cinnamon sticks

1/2 teaspoon black peppercorns

Instructions

Always start with clean hands and clean surfaces.

1. Prepare a water bath or steam canner, jars, and lids. Wash cranberries and remove stems and bruised berries.
2. In a medium saucepan, combine vinegar and water. Bring to a boil. Add cinnamon sticks to the brine. Place fresh ginger, allspice berries, whole cloves, and black peppercorns in a spice bag or tie them up in cheesecloth. Add them to the brine.
3. Once brine is boiling vigorously, add cranberries. Stir to combine and cook for 5-7 minutes, until the cranberries begin to pop and the brine has returned to a rolling boil.
4. When cooking time has elapsed, remove pot from heat. Remove spice bag/cinnamon sticks. Break cinnamon sticks in half and set aside. If the product will be canned continue to step 5. If it will be kept in the refrigerator, continue with the instructions in step 4a.

4a. Continue here for refrigerated storage.

Using a slotted spoon, ladle cranberries into heat safe container, cover with brine and add cinnamon stick. Allow to cool and place in the refrigerator. For best flavor, allow flavors to meld by waiting 24 hours, and keep for about 2 weeks.

5. Continue here if canning.

Using a slotted spoon, ladle cranberries into prepared jars. Cover berries with brine, leaving ½-inch headspace. Place a cinnamon stick segment into each jar. Wipe jar rims, apply lids and rings. Process in a boiling water bath canner for 10 minutes. When time is up, remove jars from canner and place them on a folded kitchen towel to cool. When jars are cool enough to handle, remove rings and check seals. Let jars sit for 12-24 hours before eating to ensure proper seals and allow for the flavors to meld. Any unsealed jars should be kept in the refrigerator.

Cranberry Mustard

(Yield: 7 quarter pint jars / Headspace: ¼ inch / Process Time: 10 minutes)

Recipe Notes: This product can be reduced by ½, eaten immediately, refrigerated, or processed in a water bath or steam canner for shelf-stable storage. Follow steps 2- 4a if it will be served immediately, frozen, or stored in the refrigerator for about a week. If you intend to can this product for shelf-stable storage, continue to step 5 in the instructions. 

Ingredients

1 cup red wine vinegar (at least 5% acidity)

2/3 cup yellow mustard seeds

1 cup water

1 Tbsp Worcestershire sauce

2-3/4 cups fresh or frozen cranberries (about 1 12-oz bag)

3/4 cup sugar

1/4 cup dry mustard

2-1/2 tsp ground allspice

Directions

Always start with clean hands and clean surfaces.

1. Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm, soapy water and set bands aside. (follow manufacturer instructions for lids)
2. Bring vinegar to a boil in a medium saucepan. Remove from heat and add mustard seeds. Cover and let stand at room temperature until seeds have absorbed most of the moisture, about 1-1/2 hours.
3. Combine mustard seeds and liquid, water and Worcestershire sauce in a food processor or blender. Process until slightly grainy. Add cranberries and blend until chopped.
4. Bring cranberry mixture to a boil in a medium saucepan, stirring constantly. Reduce heat and simmer for 5 minutes, stirring frequently. Whisk in sugar, dry mustard, and allspice. Continue to simmer, stirring frequently, until volume is reduced by a third, about 15 minutes.

4a. Continue here if for immediate use or to store for refrigerated or frozen storage.

When step 4 is complete, transfer to a heat-safe container, allow to cool, and place in the refrigerator. Use or freeze within 2 weeks.

5. Continue here if you are canning this product.

Ladle hot mustard into a hot jar, leaving a 1/4-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process quarter pint jars for 10 minutes, adjusting for altitude. Turn off heat and remove the cover. Let jars cool 5 minutes. Remove jars from the canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal; they should not flex when center is pressed. www.freshpreserving.com

Cranberry orange conserve in a pint jar.
Chase Baillie, ©2023, Clemson

Cranberry Orange Conserve

(Yield: 4 half pints / Headspace ½ inch / Process time: 10 minutes)

Note: This product can be reduced by ½, eaten immediately, refrigerated, or processed in a water bath or steam canner for shelf-stable storage. Follow steps 1-2a if it will be served immediately, frozen, or stored in the refrigerator. Use or freeze within 2 weeks. If you intend to can this product for shelf-stable storage, continue to step 3 in the instructions. 

Ingredients
1 unpeeled, finely chopped orange

1 cup water

3 cups sugar

4 cups cranberries, washed

1/2 cup seedless raisins

1/2 cup chopped nuts

Directions

Always start with clean hands and clean surfaces.

1. Combine orange and water; cook rapidly until peel is tender (about 20 minutes). Add cranberries, sugar, and raisins. Bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly, almost to the jellying point of 220°F (about 8 minutes).
2. As mixture thickens, stir frequently to prevent sticking. Add nuts during the last 5 minutes of cooking.

2a. Continue here for immediate use, refrigerated or frozen storage.

Transfer product to a heat-safe container and allow to cool. Enjoy immediately. Use or freeze within 2 weeks.

3. Continue here if you are canning this product.

Pour hot conserve into hot jars, leaving ¼-inch headspace. Wipe rims of jars with a damp, clean paper towel. Adjust lids.

4. Process in boiling water or steam canner for 10 minutes at altitudes of 0-1000ft above sea level. Let cool, undisturbed, 12-24 hours and check for seals. Bulletin #4045, (umaine.edu).