@@NorthwestSimpleLiving You're welcome! I was looking up other variations and found these ideas... You could cook this on high pressure in the Instant Pot for 10 minutes. Then pour into a blender or use a stick blender and then pour into jars... although you'd still have the seeds and skin if it wasn't blended well enough. I think I like your idea best, but I will try both and see! LOL Thank you for your video.
If I use real orange and lemon zest, do I use 1 Tbsp since the dried version is more concentrated? Can I use cinnamon and other spices? Is straining out the peel and seeds absolutely necessary? I never do so for cranberry sauce.
You know she’s a true food preserver when she is “mesmerized” by the beauty of the food. 😂. I am the same. I find beauty in a nice green bean, tomato, blackberry! And so on and so on.
I wanted to learn canning so bad. I had an older lady to teach me. She pickled things, like corn, and all kinds of stuff. But she couldn't get her house sold in WV, to move back down to teach me, before she caught oneumonia and we lost her. So this video meant the world to me. Myrtle, was a force. I miss her a lot, but I know she is with my Grandma, her bff. So that is some comfort. So thank you so much for doing this. I have most of the tools. ❤ 🙏🏻
Aw, so sorry for your loss, she sounds very special. 💔 We need to keep these old skills alive - which is why I'm happy to share what I do. I'm glad this helped you!
Sorry for your lost ! U should go over to 1840 homestead! And the Zimmerman channel as well ! They will show u the most simple and the hardest step by step I water four years agai now can’t stop lol
This video was a nice recipe to use as she did for gift giving. Glad to get this. So sorry for your loss. I have a similar story. I lost my very best friend of 42 yrs and I miss her so much. We did everything together. She taught me how to garden, can & preserve foods which I have carried on the tradition. I continue to learn new recipes through the graciousness of others. I have found a lot of very inspiring ppl thru videos. I found Miss Lori on you tube @ whippoorwillhollar. I just love her and her husband Mr. Brown. I found that she and I have a lot in common and share same interests. My hubby and I are older but we too love the outdoors. I love her homestead and the cabin that they have built in the foothills of Arkansas. When I’m having a bad day I will tune in to one of their videos and they just brighten my day. I hope you will look her up, I think you will find them very inspiring as well as this I think she has 718 videos that will def keep you busy.
I learned canning by watching RUclips videos. Check out rosered homestead, hillbilly kitchen, whipplewilll hollow, outdoors and country living are a few good sources
I use an Immersion Blender right in the pot. It’s fast & the blender is not expensive. I use it a lot..so not a wasted purchase! Thank you for your videos! 💁🏻♀️
Also, if you have a Menard’s (like Lowe’s) they have the best price on canning jars… they have Ball jars and their lower priced jars may possibly be Anchor Hocking brand.
I have been looking for cranberry jell in cans without high fructose corn syrup. I haven’t found any! So glad to come across this video! Thank you so much!
I canned 10 pints of whole cranberry sauce last week but since I still have 2 bags of cranberries in the fridge I think I'll give this a try instead of dehydrating them.
I’ve made cranberry sauce before-love it-but I’d never even heard of cranberry butter, so Thank You for this practical and instructive video! You also demonstrated several helpful tips including: alternating the lids in the warm water to retrieve them easier, using the white plate to determine if the set is ready, and the importance of holding the glass jars rather than the lids when removing the jars from the water. Thank You. 😊
For folks who don't have a food mill and realize quickly how much work getting it through a fine strainer will be: don't worry about it! It'll be less buttery, but it will still taste fantastic..call it cranberry sauce and no one will question you whatsoever. It will go through a sieve eventually, but it will take an hour or more to get it done. Just depends on your patience if you want to or not.
I use a Nutri Bullet, or you can use an immersion blender, food processor, or regular blender. I would not waste the time it takes to push it through a sieve. Besides, this way you don't waste the skins and seeds which contain nutrition.
I was literally just going to ask why this is called cranberry butter when I did not see any butter as an ingredient. So the butter in the name refers to a buttery smooth texture, correct? She makes it look so simple that I would love to try canning.
@@sandrabeck8788remember that whenever you put anything hot in a blender, you must pull out the center cap to let the hot air escape while blending. Remember to put a folded tea towel over the hole to keep anything from ejecting during the blending. Just do not leave it pressurized with the cap in while blending or else you risk a massive explosion of hot food everywhere.
Depending on the jars, sometimes, if you fill them with the funnel, when the jelly (or whatever) gets to the bottom of the funnel, it's automatically 1/4" -- I've found that with the other jars with the shoulders - the regular pint jars. This cranberry butter looks lovely, can't wait to try it!
I use my veggie steamer (stainless steel) to heat and sterilize my lids. Reduces scalding accidents, but I too alternate them in the pot, a layer face down, next ones face up, etc. Thanks for the great video, can’t wait to try this!!
I love this suggestion! Cranberries are pricey and the plentiful pumpkin from my garden will stretch them nicely! I'm thinking 3/4 cranberry to 1/4 pumpkin will still allow the cranberry to shine and will yield just about 2 more jars for every 5 that would've been just cranberry. 1/2 of each would definitely stretch it further, but I'm afraid that I'd lose the 'zip' from the cranberry.🤔 Would you be able to tell me from your experience what you think the best ratio is to maintain a brighter cranberry flavor? Thank you!
I ALWAYS MAKE MY CRANBERRY SAUCE BAG CRANBERRIES AS DIRECTED I CHOP UP 1 CAN OF MANDERIN ORANGES THROW 5HEM IN THE POT I CHOP UP 2 JALAPENOS VERY TINY SEEDS AND ALL AND COOK... YOU HAVE SWEET AND SOUR AND WHEN YOU SWALLOW YOU HAVE A BURST OF HEAT.. I EAT THIS ALL YEAR
Just stickblend the cooked berries and add sugar The skins can’t outsour all that sugar! I’m going to freeze mine as I do with my jams. Canning is just a pain. But it’s excellent for grid down supplies!
I second your tips and tricks they work.😊 of all things ive used my food mill on cranberries is not one, but I'm going to. Thanks for sharing it looks beautiful❤
That's exactly what I do! It blitzes the skin to the point you can't even tell they're in the butter. It yields a bit more and adds more vitamin C and a bit of fiber! I use it with apples now too, unless I need some skins for vinegar or some for clear scrap jelly, but the cores are usually enough for either project.☺️
Great recipe! Thank you! BTW, you only need to wash and rinse the lids in warm water now, so you no longer need the magnet, because the water isn’t boiling. But the magnet is convenient, just not essential.
My family make both the jelly and whole berry types simply by putting the whole panful in a colander over a bowl to drip down as you gently stir. The jelly - butter goes into the bowl and the berry relish stays in the colander. Guests can have either one. Thanks for showing how easy it is!
I have a Vitamix that would probably work perfectly, because it has so much power! I’ve been cooking and baking for years now but never canned and always wanted to. This looks simple enough. Thanks for sharing your recipe 😊 I’m a new subscriber!
If you put it in the jars when it is very hot, there is no need to water bath it. The heat is enough to make it seal and it will be good for years. If a jar doesent seal, just keep it in the fridge. I ha e made the whole berry sauce in my microwave, from fresh or frozen berries so we can have it all year long. My mom's Foley food mill lasted for about 50 years. Mine is that old too, but hasn't been used nearly as much. 😊
Hello sweet friend! I a. New to your channel. I love canning. But i have never done butter. So i must give it a try. You explained everything very well. Thank you for showing us how to make this. So until next time God Bless you and your family and have a Blessed and wonderful Thanksgiving and stay safe my dear and Special u-tube friend .
This was my first time visiting your channel. You remind me of Martha Stewart. What a great video! Thank you! I will be making some to give as gifts. 😊
I love making cranberry jam which is essentially means skipping the food mill process. It keeps more vitamins and minerals of the skins in it and is still delicious. I also use cranberry juice and orange juice, half and half, instead of water.
Many of the new debubbler sticks have "steps" to assist in getting the headspace correct. In ancient times (tongue in cheek), sugar and salt were used in almost all types of food preservation. Water bath canning is still used in some countries where pressure canners aren't readily available. But I am lucky and have two pressure canners; one small 4Q that will handle three pints and my 12Q that will handle up to 5 quarts, and at this time of year they are both getting lots of time on the stove.
@@NorthwestSimpleLiving Water bath canning takes a lot of fuel/energy but it is an "emergency" alternative. Ball Brand has the debubbler/headspace measure, but generics can be found on Amazon for a couple bucks. I got mine as part of the set with the funnel and magnet several years ago.
The Amish still water bath EVERYTHING from cooked beef chunks with gravy, to low acid veg(w/added vinegar), raw chicken, & mixed soups. I do too. I was taught by my gram, who was taught by hers. Great grandpa, who had left the Amish, taught her! I know it's controversial here in The States, but more people water bath can worldwide than use pressure cookers. No one in our family or amongst our friends has ever gotten sick. A lot of us think that the FDA & the manufacturer of the pressure canner where in cahoots to make the old way seem dangerous when the pressure canner 1st came onto the market!
@@branwen8009 Agreed. I question everything because there is too much bias with little foundation being spouted. Times are change for the worse, quickly, it's up to us as individuals to plan for our families.
I make mine almost exactly like you, but without citrus peels. I can't wait to try making a batch with peels to see what I'm missing. As a variation I've tried making cranberry with mint. It didn't come as thick as I wanted to, I must have screwed up the ratio, but it's very interesting, and disappeared just as quickly.
I love experimenting with different flavor combos! If you're a mint lover and have access to a LOT, which might be hard at this time if year, you can make straight mint jelly. It's a staple in England and goes really well with lamb and roast beef. It's super simple because it's basically just a thickened, sugar simple syrup with the mint added and then strained.
Looks delicious, I make cranberry sauce from fresh berries and last year made cranberry preserves to give out to my kids. Watching from Ontario Canada, happy to find your site, thanks for sharing your recipes. Thanks also for the tip on heating the seals, they are always stuck together and yes burn your fingers trying to separate them.
Thanks for this video, it was very much appreciated, but I would rinse & drain those cranberries before cooking them, but that's me. Oh, also you explained everything so nicely, I haven't done any canning in quite awhile, watching you has made me get right back into the mood again, Happy Holidays, thank you.
Yes, they definitely get rinsed and sorted before cooking - I somehow didn't include that in the final edit, sorry, but huge YES. 😀 And thanks for your kind words, so glad to inspire people to try (or get back into) canning. Happy holidays! 💫
I have bought organic cranberries the last several years. Only draw back of course the bags are a much smaller size. Love making cranberry sauce/butter ♥️♥️♥️
I'm anxious to try this recipe. Might do it after work today. Wondering, instead of a full cup of water, can I use some orange juice in place of the water? My mom used to make the cranberry sauce using oranges and it was so good. I know you use the zest, but I'd like to try adding some of the juice to. Also, Do you need to use the full 3 cups of sugar? I try to do low sugar when I can and I'm wondering if 2 cups would still allow the butter to set up? Thanks. Enjoyed your video
Not sure about swapping juice, especially if you're canning it, but for serving fresh I bet it would work. I wouldn't change the sugar ratio because of the set, but someone here did try it with Stevia and it worked.
I make cranberry strawberry jam that is called Christmas Jam (uses fresh Cranberries and frozen strawberries). It is delicious. I wonder about Cranberry Pineapple Jam.
I just made cranberry juice concentrate using my food mill. Instead of a cheesecloth. It left a pulp like orange juice. Its the best cranberry juice I have had! Wow!
Anything requiring a smooth consistency, I let it cool a bit, then run it through my Nutri Bullet. It totally liquifies to a desired consistency, skins, seeds, and all. There is a lot of nutrition in edible seeds and skins, which I hate to waste.
I would really love to try this, this year. Money is tight, can it be frozen instead of canned? This time of year, I can’t afford the jars and lids right now. Thanks. It looks so good.
Sprouts and Trader Joe's have organic cranberries. If you don't have either one of those in your area, try Azure Standard. I know they do - even in bulk.
My mother made the best plum butter ever, so delicious. I never ask her how she made it, but through your recipe, I think I can figure it out. I know she had a cone sieve. I have no idea what sea level I’m at, Houston texas. Now to find some good plums next year😋😋 Thank you so much, I enjoyed your video.
Oh cool, so any canning book should have info on processing times, but if I remember correctly, sea level doesn't require any change to the timing. Double check that though, lol 😆
I must be out of the loop! EVERY video that I've seen in the past 2 days has mentioned or shown hauls from Azure Standard! It must be time to go find their website! 😂
That's not a dumb question at all. It's best to sterilize them before canning. I run mine through a sanitizing wash cycle in the dishwasher beforehand.
So many questions! Why do u only hold the 200° temp rather than boil? Would it be the same method, same processing time, and or same sigar content for any/all fruit butters? Curious about pumpkin n pear butters but never thought of banana! Also, could someone reduce the sugar n still have a preservable end result for canning? Ive got a cranberry sauce recipe that uses 1 cup of orange juice instead of water n only 1 cup of sugar, this is all per bag of cranberries. Ive only ever used a potato masher as i prefer the rustic look. Could that be can-able? Or would skins become bitter, not enough sugar, no lemon juice, was the oj a good enough replacement? Sorry this is so long
I was taught by a long line of canners that all jams are boiled and canned for the same amount of time using the same process. You may want to adjust sugar for the sweetness of the fruit. (Cranberries generally use more because they're so tart, but it's really personal preference.) You can definitely leave the skins on, and it would then be considered a preserve(and it's really good!), If you added a bit of minced onion and pepper, it would become a relish (not my favorite!) Someone else just mentioned using oj as a water replacement and it sounds like a phenomenal idea! HTH!
I use mine and blitz it silly till you can't even tell that there are skins in it! It winds up with the same velvety mouth feel if you're dedicated to blitzing for a good minute! Leaving the skins also adds fiber and vitamins. I do it with my apples for apple butter and apple sauce too. Since my rheumatoid arthritis has gotten so bad, I really appreciate not having to sieve. It's been a game changer!
New here. I have never canned and I'm very nervous that I will do something wrong and cause myself or someone to get food poisoning. I really want to try this Cranberry Butter. Is it called "butter" because its thinner than jam? Just curious. Are there canning jars even smaller than the ones used here? Do you need to keep the canning jars hot out of the dishwasher or heated in a pot before adding the butter?
Don't be scared, canning is very satisfying to learn. Get a good canning book to walk through the whole process, and start with somethjng simple like a fruit butter. 😎 I'm not sure why it's called a butter, maybe because it's so smooth and spreadable. I've never canned smaller than half pint jars, so I'm not sure, but someone here may know. I try to keep my jars warm before adding hot preserves, but honestly after 32 years canning, I'm not super stickler about keeping them *hot*, per se. Hope that helps, and hope you're inspired to try canning a small batch of something fun 💫
I actually just bought organic cranberries, which were only about one dollar more than the non-organic. The brand I got is Bluewater Farms from Canada (I make no money from this!). The butter looks great. If you just want cranberry sauce, it's so easy to make. Basically just boil the cranberries for about 10 minutes with water and sugar, (like the first half of the video), reducing until thickened. You can add the zest or other flavorings as options. But there's no need to buy the canned stuff!
I canned about 45 of the same size jars and made spiced pear jam from my pear trees. The texture was more like an apple sauce. I don’t have canning equipment and I did what I saw you doing. Kitchen towel in the bottom. It worked fine but having the right equipment to pull it out would make it a lot easier. What is the magnetic stick called
@ Thank you!! when your not sure if you will like canning, the towel in the pot is best thing to do vs buying all the equipment. I’ve missed so much from learning the earlier ways. My mom used to can but she quit when food became easy to buy in the cans🥫. In fact she was canning tomatoes🍅 when she went into labor with me. She passed at 44 so I didn’t get to learn much from her. Grateful for videos and those that take the time to make the videos and show the rest of us what we missed out on So Thank you!!
@sherronhardin2127 aw so sorry your mom was gone so young 😢, but so glad you have continued the canning tradition! 🥰 Love the tip about trying the towel method before investing in the equipment! 🫶
I meant to tell you all that Dollar Tree has-if still available, Ball jar wooden lids. They are 5 for $1.25. I believe there is a seal built in. While obviously not for canning..good for dry or refrigerated items.
Use a proper tested recipe if you intend to make it shelf stable without canning it. I'm just saying in the fridge this stuff will be good until Easter and beyond.
Can u use frozen cranberries as we cannot get fresh in New Zealand..i do have a cranberry plant but i only get about a cup of berries over the course of a month and they go straight in my mouth 😄
Jelly is made with strained fruit juice and pectin of some kind. Butters are fine textured spreads made with pureed or seived fruit pulp that is cooked with sugar to a smooth spreadable consistency. 💫
Correct - there's no dairy butter in this "butter"...A fruit butter is defined as a "fine-textured spread made of pureed or seived fruit pulp cooked with sugar to a thick, spreadable consistency". 😊
According to the canning recipe I use, "Butters are fine textured spreads made with pureed or seived fruit pulp that is cooked with sugar to a smooth spreadable consistency" Hope that helps! 😀
I run them through the sanitizing wash in the dishwasher, but no, other than that, I never have specifically done more than that, and I've canned every year since 1991. 💫
According to the canning book I used for this recipe, "Butters are fine textured spreads made with pureed or seived fruit pulp that is cooked with sugar to a smooth spreadable consistency". Do you have a different name for them in the UK?
1 - Cup of Water
2 - 12 - oz packages Fresh Cranberries
3 - Cups of organic sugar
1 tsp each of orange and lemon zest
💯💫🫶 thank you! Pinned this 🥰
@@NorthwestSimpleLiving You're welcome! I was looking up other variations and found these ideas... You could cook this on high pressure in the Instant Pot for 10 minutes. Then pour into a blender or use a stick blender and then pour into jars... although you'd still have the seeds and skin if it wasn't blended well enough. I think I like your idea best, but I will try both and see! LOL Thank you for your video.
@passionateherbs8183 let mw know how it turns out 😀
If I use real orange and lemon zest, do I use 1 Tbsp since the dried version is more concentrated? Can I use cinnamon and other spices? Is straining out the peel and seeds absolutely necessary? I never do so for cranberry sauce.
This looks fantastic ! Thank you…Happy thanksgiving! ✌️⭐️
I'm picturing this on an after Thanksgiving turkey sandwich with all the fixings. Gravy on the side to dip! Oh yeah!
It's SO good on my favorite holiday sweet bread, paska - (Ukrainian Easter bread). O m g DELICIOUS😋
Yes Ma’am!
You know she’s a true food preserver when she is “mesmerized” by the beauty of the food. 😂. I am the same. I find beauty in a nice green bean, tomato, blackberry! And so on and so on.
Haha I filmed way too much of that swirly red 🤣
I wanted to learn canning so bad. I had an older lady to teach me. She pickled things, like corn, and all kinds of stuff. But she couldn't get her house sold in WV, to move back down to teach me, before she caught oneumonia and we lost her. So this video meant the world to me. Myrtle, was a force. I miss her a lot, but I know she is with my Grandma, her bff. So that is some comfort. So thank you so much for doing this. I have most of the tools. ❤ 🙏🏻
Aw, so sorry for your loss, she sounds very special. 💔 We need to keep these old skills alive - which is why I'm happy to share what I do. I'm glad this helped you!
Sorry for your lost ! U should go over to 1840 homestead! And the Zimmerman channel as well ! They will show u the most simple and the hardest step by step I water four years agai now can’t stop lol
This video was a nice recipe to use as she did for gift giving. Glad to get this.
So sorry for your loss. I have a similar story. I lost my very best friend of 42 yrs and I miss her so much. We did everything together. She taught me how to garden, can & preserve foods which I have carried on the tradition. I continue to learn new recipes through the graciousness of others. I have found a lot of very inspiring ppl thru videos. I found Miss Lori on you tube @ whippoorwillhollar. I just love her and her husband Mr. Brown. I found that she and I have a lot in common and share same interests. My hubby and I are older but we too love the outdoors. I love her homestead and the cabin that they have built in the foothills of Arkansas. When I’m having a bad day I will tune in to one of their videos and they just brighten my day. I hope you will look her up, I think you will find them very inspiring as well as this I think she has 718 videos that will def keep you busy.
I learned canning by watching RUclips videos. Check out rosered homestead, hillbilly kitchen, whipplewilll hollow, outdoors and country living are a few good sources
Watch videos on RUclips. There are several people who will walk you through canning. Well worth it.
I love the excitement in your voice when the lid pops...I think a lot of us share that joy!
Haha thanks! Even after decades of canning, that *pop* sound makes me 😃😃
I use an Immersion Blender right in the pot. It’s fast & the blender is not expensive. I use it a lot..so not a wasted purchase! Thank you for your videos! 💁🏻♀️
Also, if you have a Menard’s (like Lowe’s) they have the best price on canning jars… they have Ball jars and their lower priced jars may possibly be Anchor Hocking brand.
Ooh good idea!
I wish we had Menard's...🙂
@@NorthwestSimpleLiving Menards does ship. Not sure if they have limitations on what they ship. Usually, if you spend X amount of $$, they ship free.
Also, we have Tractor Supply & other farm & ranch type stores…sometimes have good prices.
I have been looking for cranberry jell in cans without high fructose corn syrup. I haven’t found any! So glad to come across this video! Thank you so much!
So happy to help! 💫🫶
Just use stevia
I canned 10 pints of whole cranberry sauce last week but since I still have 2 bags of cranberries in the fridge I think I'll give this a try instead of dehydrating them.
Ooh good idea! Or do a fun cranberry dessert for the holidays?
I’ve made cranberry sauce before-love it-but I’d never even heard of cranberry butter, so Thank You for this practical and instructive video! You also demonstrated several helpful tips including: alternating the lids in the warm water to retrieve them easier, using the white plate to determine if the set is ready, and the importance of holding the glass jars rather than the lids when removing the jars from the water. Thank You. 😊
So glad I can help, thanks! 😀
For folks who don't have a food mill and realize quickly how much work getting it through a fine strainer will be: don't worry about it! It'll be less buttery, but it will still taste fantastic..call it cranberry sauce and no one will question you whatsoever.
It will go through a sieve eventually, but it will take an hour or more to get it done. Just depends on your patience if you want to or not.
Can it be put in a blender?
@@sandrabeck8788i would think that's would be the same as the immersion blender, maybe even better!
I use a Nutri Bullet, or you can use an immersion blender, food processor, or regular blender. I would not waste the time it takes to push it through a sieve. Besides, this way you don't waste the skins and seeds which contain nutrition.
I was literally just going to ask why this is called cranberry butter when I did not see any butter as an ingredient. So the butter in the name refers to a buttery smooth texture, correct? She makes it look so simple that I would love to try canning.
@@sandrabeck8788remember that whenever you put anything hot in a blender, you must pull out the center cap to let the hot air escape while blending. Remember to put a folded tea towel over the hole to keep anything from ejecting during the blending. Just do not leave it pressurized with the cap in while blending or else you risk a massive explosion of hot food everywhere.
Depending on the jars, sometimes, if you fill them with the funnel, when the jelly (or whatever) gets to the bottom of the funnel, it's automatically 1/4" -- I've found that with the other jars with the shoulders - the regular pint jars. This cranberry butter looks lovely, can't wait to try it!
I bet that's right, I'll have to see what my funnel depth is. Thanks!
I use my veggie steamer (stainless steel) to heat and sterilize my lids. Reduces scalding accidents, but I too alternate them in the pot, a layer face down, next ones face up, etc. Thanks for the great video, can’t wait to try this!!
Oh good idea! So glad you liked the video, thanks! ✨️
I love this, I make my own cranberry sauce like you do your butter but I have never made the butter - I will do this from now on and then can them!
Definitely try canning it, it's such an easy one to put up ✨️
Cranberry-Pumpkin butter!
Cranberry-Apple/Pear butter!
Mmmmm
Yess
Oh my, yes please!
That sounds really nice.I have a couple of people that I i know that love pumpkin will you share your recipe
@@constancejones9725 I would just stir the 2 together in whatever ratio u decide u like
(after making each butter separately)
I love this suggestion! Cranberries are pricey and the plentiful pumpkin from my garden will stretch them nicely! I'm thinking 3/4 cranberry to 1/4 pumpkin will still allow the cranberry to shine and will yield just about 2 more jars for every 5 that would've been just cranberry. 1/2 of each would definitely stretch it further, but I'm afraid that I'd lose the 'zip' from the cranberry.🤔 Would you be able to tell me from your experience what you think the best ratio is to maintain a brighter cranberry flavor? Thank you!
I ALWAYS MAKE MY CRANBERRY SAUCE BAG CRANBERRIES AS DIRECTED I CHOP UP 1 CAN OF MANDERIN ORANGES THROW 5HEM IN THE POT I CHOP UP 2 JALAPENOS VERY TINY SEEDS AND ALL AND COOK... YOU HAVE SWEET AND SOUR AND WHEN YOU SWALLOW YOU HAVE A BURST OF HEAT.. I EAT THIS ALL YEAR
Sounds delicious!
I love your video. My family canned every harvest. Now there is only me left. I miss it. Thank you
Aw thank you! ✨️
Just stickblend the cooked berries and add sugar
The skins can’t outsour all that sugar!
I’m going to freeze mine as I do with my jams. Canning is just a pain. But it’s excellent for grid down supplies!
Ooh good idea!
I second your tips and tricks they work.😊 of all things ive used my food mill on cranberries is not one, but I'm going to. Thanks for sharing it looks beautiful❤
Thank you! Definitely try the food mill for this 😀
I'm thinking I could use my immersion blender instead of the food mill. This is so wonderful of you to share with us. Thank You!
You absolutely could do that, I'm glad you enjoyed this - I'm having fun sharing my random kitchen things on YT, so thank YOU for your kind words! ✨️😁
That's exactly what I do! It blitzes the skin to the point you can't even tell they're in the butter. It yields a bit more and adds more vitamin C and a bit of fiber! I use it with apples now too, unless I need some skins for vinegar or some for clear scrap jelly, but the cores are usually enough for either project.☺️
Great recipe! Thank you! BTW, you only need to wash and rinse the lids in warm water now, so you no longer need the magnet, because the water isn’t boiling. But the magnet is convenient, just not essential.
That's what I thought...it's such an old ingrained habit that I still always put them in water. It'd be nice to skip that step 😆
Absolutely the most satisfying sound! And don't they look beautiful on the counter 💜 many thanks for the video!
That pop is the best! And the color of this is so pretty, the video doesn't do it justice 😃
My family make both the jelly and whole berry types simply by putting the whole panful in a colander over a bowl to drip down as you gently stir. The jelly - butter goes into the bowl and the berry relish stays in the colander. Guests can have either one. Thanks for showing how easy it is!
Oh that's a genius idea! Love that you use the berries both ways!
Great video. You give alot of good tips and make it easier
Thank you! Hope it inspires you to try it 😃
i use my hand held stick blender and love making my own cranberry sauce.
I should pull mine out and use it. Somehow I always forget I even have one 😂
Thank you for this video! And, your recipe. I'll be doing this for the holidays.
So happy to help! Thanks and happy holidays!
Cranberry is my favorite!!!!
Me too!
I have a Vitamix that would probably work perfectly, because it has so much power! I’ve been cooking and baking for years now but never canned and always wanted to. This looks simple enough. Thanks for sharing your recipe 😊 I’m a new subscriber!
Thank you! And yes, this is a perfect "intro to canning" type of product to put up. 💫
If you put it in the jars when it is very hot, there is no need to water bath it. The heat is enough to make it seal and it will be good for years. If a jar doesent seal, just keep it in the fridge. I ha e made the whole berry sauce in my microwave, from fresh or frozen berries so we can have it all year long. My mom's Foley food mill lasted for about 50 years. Mine is that old too, but hasn't been used nearly as much. 😊
I've never done that, but it's always interesting to hear from people who have done it successfully, thanks for sharing 🙂
Excellent video with easy instructions. I will be making this in next few days. Thank you for sharing 😊
Thank you so much! So glad you found it helpful!
Hello sweet friend! I a. New to your channel. I love canning. But i have never done butter. So i must give it a try. You explained everything very well. Thank you for showing us how to make this. So until next time God Bless you and your family and have a Blessed and wonderful Thanksgiving and stay safe my dear and Special u-tube friend .
Thanks for your kind words!
This was my first time visiting your channel. You remind me of Martha Stewart. What a great video! Thank you! I will be making some to give as gifts. 😊
Best compliment EvER. 😎❤️ I was her biggest fan as a young wife in the 90s, so thank you!! 😊
Thank you. My son in law has food allergies and can eat this. Just did my first batch and subscribed 😊
Oh so glad to hear you were able to use this! Thanks! ✨️
Hello, I am a new subscriber, thank you for this recipe. This is the first time I have heard of it and would love to give it a try.
You're so welcome! It's easy to do and SO good! -- even if it's not canned, it's great to just make fresh for Thanksgiving.
I love making cranberry jam which is essentially means skipping the food mill process. It keeps more vitamins and minerals of the skins in it and is still delicious. I also use cranberry juice and orange juice, half and half, instead of water.
That sounds amazing. I may try that sometime. 😀
I was wondering what the difference between butter and jam, thanks for explaining.
@RubyW7944 you're welcome! I always wondered myself 😊
Thank you for the OJ suggestion! That sounds yummy! I'm thinking it would have to cut the amount of additional sugar needed, too!
Many of the new debubbler sticks have "steps" to assist in getting the headspace correct.
In ancient times (tongue in cheek), sugar and salt were used in almost all types of food preservation. Water bath canning is still used in some countries where pressure canners aren't readily available. But I am lucky and have two pressure canners; one small 4Q that will handle three pints and my 12Q that will handle up to 5 quarts, and at this time of year they are both getting lots of time on the stove.
Ooh I'd love a headspace measuring tool 😃. I'm always fascinated by the other countries who seem to water bath everything...!
@@NorthwestSimpleLiving Water bath canning takes a lot of fuel/energy but it is an "emergency" alternative.
Ball Brand has the debubbler/headspace measure, but generics can be found on Amazon for a couple bucks. I got mine as part of the set with the funnel and magnet several years ago.
@happygardener28 now I want one! Stocking stuffer idea 😃😃
The Amish still water bath EVERYTHING from cooked beef chunks with gravy, to low acid veg(w/added vinegar), raw chicken, & mixed soups. I do too. I was taught by my gram, who was taught by hers. Great grandpa, who had left the Amish, taught her! I know it's controversial here in The States, but more people water bath can worldwide than use pressure cookers. No one in our family or amongst our friends has ever gotten sick. A lot of us think that the FDA & the manufacturer of the pressure canner where in cahoots to make the old way seem dangerous when the pressure canner 1st came onto the market!
@@branwen8009 Agreed. I question everything because there is too much bias with little foundation being spouted. Times are change for the worse, quickly, it's up to us as individuals to plan for our families.
I make mine almost exactly like you, but without citrus peels. I can't wait to try making a batch with peels to see what I'm missing. As a variation I've tried making cranberry with mint. It didn't come as thick as I wanted to, I must have screwed up the ratio, but it's very interesting, and disappeared just as quickly.
Definitely try the pinch of citrus 😀
I love experimenting with different flavor combos! If you're a mint lover and have access to a LOT, which might be hard at this time if year, you can make straight mint jelly. It's a staple in England and goes really well with lamb and roast beef. It's super simple because it's basically just a thickened, sugar simple syrup with the mint added and then strained.
Looks delicious, I make cranberry sauce from fresh berries and last year made cranberry preserves to give out to my kids. Watching from Ontario Canada, happy to find your site, thanks for sharing your recipes. Thanks also for the tip on heating the seals, they are always stuck together and yes burn your fingers trying to separate them.
I handed my girls jars of this butter for this year too, such a nice gift ! Welcome to my little corner of the internet 🫶
@NorthwestSimpleLiving happy to be
@MaryAlexander-o2n ✨️
Love your tshirt ma'am
Isn't that a hoot? My mom got it for me 😂
Thanks for this video, it was very much appreciated, but I would rinse & drain those cranberries before cooking them, but that's me. Oh, also you explained everything so nicely, I haven't done any canning in quite awhile, watching you has made me get right back into the mood again, Happy Holidays, thank you.
Yes, they definitely get rinsed and sorted before cooking - I somehow didn't include that in the final edit, sorry, but huge YES. 😀
And thanks for your kind words, so glad to inspire people to try (or get back into) canning. Happy holidays! 💫
ENJOYED,THANK YOU.
Thank you too! 😎
Lovely recipe! (And, yes, fresh organic cranberries are readily available - at Sprouts and Trader Joe’s, for starters 😉.)
We don't have either store close enough, but good to know 😘
I have bought organic cranberries the last several years. Only draw back of course the bags are a much smaller size.
Love making cranberry sauce/butter ♥️♥️♥️
I'm looking forward to finding them next year, just need to drive a little further afield than my local store😆
@
Hoping you don’t have to drive too far lol
Have a blessed Holiday Season
🙏🏻♥️✝️🙌🏻🥰👑
@laniwines6401 thanks! you too 🙏❤️ ✝️
Yes there are organic cranberries. Azure has some and NJ has some organic cranberry farms.
Thanks!! I'll have to get them next time!
Thank you for this recipe. I will definitely be making this. I am not a new subscriber. Good luck on your RUclips journey!
Welcome and thank you so much!
I'm anxious to try this recipe. Might do it after work today. Wondering, instead of a full cup of water, can I use some orange juice in place of the water? My mom used to make the cranberry sauce using oranges and it was so good. I know you use the zest, but I'd like to try adding some of the juice to. Also, Do you need to use the full 3 cups of sugar? I try to do low sugar when I can and I'm wondering if 2 cups would still allow the butter to set up? Thanks. Enjoyed your video
Not sure about swapping juice, especially if you're canning it, but for serving fresh I bet it would work. I wouldn't change the sugar ratio because of the set, but someone here did try it with Stevia and it worked.
I make cranberry strawberry jam that is called Christmas Jam (uses fresh Cranberries and frozen strawberries). It is delicious. I wonder about Cranberry Pineapple Jam.
Ooh that sounds amazing. I love cran-raspberry things too, maybe I need to make that combo someday!
@ I think any fruit that is sweet as well as citrus goes great with cranberries as they are so tart.
@annmc3878 true 👍
Sound is sort of muffled, seems to much bass
@arvellataratuta2150 🤓 I don't own the best equipment yet, sorry !
I'm eager to try this recipe 😊♥️👍. TY much
You're so welcome! It's really easy and SO delicious!
I just made cranberry juice concentrate using my food mill. Instead of a cheesecloth. It left a pulp like orange juice. Its the best cranberry juice I have had! Wow!
Ooohhh ok adding that to my list!
Wow I'm making that. Sounds so good.
✨️😎
Anything requiring a smooth consistency, I let it cool a bit, then run it through my Nutri Bullet. It totally liquifies to a desired consistency, skins, seeds, and all. There is a lot of nutrition in edible seeds and skins, which I hate to waste.
A good trick on the lids.
😁😁
looks tasty
It's sooo good!
Awesome!!! Thank you for sharing. Hamilton Homestead just subscribed. 💞🎉💕
Thank you!! I subscribed back - homesteads for the WIN 🙌🙌
I have food mill I never use, time to get it out!
Yes! 🙌🙌😀
Love your shirt!
😁😁 my mom got that for me
I just finished making 4.5 pts of apple butter! Thanks for the idea
🤩🤩🙌 apple butter! I have family who asked for *just* that, for Christmas gifts 🎁
@ I accidentally stumbled into the recipe after cooking my applesauce too long. I believe this is my best batch
@qoqopepper apple butter is soooo good!
I would really love to try this, this year. Money is tight, can it be frozen instead of canned? This time of year, I can’t afford the jars and lids right now. Thanks. It looks so good.
I bet it would freeze just fine! 😁 Can't hurt.
Sprouts and Trader Joe's have organic cranberries. If you don't have either one of those in your area, try Azure Standard. I know they do - even in bulk.
We do have Azure, thanks! I always forget about that option 🤪
@NorthwestSimpleLiving I do too when it comes to myself. And only think about it when I tell other people to go there, 😆 🤣 😂
@ordainedreverendhighpriestess 🤣 twinning
Me: u should call Azure for that
Also me: Always forgets to order from Azure
😅
@NorthwestSimpleLiving A part of me is kinda grateful that I am not the only one 😆
@ordainedreverendhighpriestess 🫶💫
Looks good!
Thanks! It's so delicious!
My mother made the best plum butter ever, so delicious. I never ask her how she made it, but through your recipe, I think I can figure it out. I know she had a cone sieve. I have no idea what sea level I’m at, Houston texas. Now to find some good plums next year😋😋
Thank you so much, I enjoyed your video.
Ooh plum butter would be awesome! Google your altitude for your area and see if you need to make any time adjustments. 😀
According to Wikipedia, Houston, TX is only 50-90 feet above sea level.
Oh cool, so any canning book should have info on processing times, but if I remember correctly, sea level doesn't require any change to the timing. Double check that though, lol 😆
I love cranberry jalapeño….do you think you could add jalapeños to this recipe?
You probably could, and it would be really good!
Thank you for sharing this recipe tutorial. Could honey or maple syrup be substituted for the sugar, and still set up well?
Not sure, sorry! Maybe someone here has tried that and will chime in 💫
Azure Standard carries organic cranberries. ❤
I always forget about them, thanks!
I must be out of the loop! EVERY video that I've seen in the past 2 days has mentioned or shown hauls from Azure Standard! It must be time to go find their website! 😂
Thank you !!!
You're welcome 😃😃
I hope this isn't a dumb question, but how do you prep your jars for this canning? Do you need to sterilize them somehow? Thank you
That's not a dumb question at all. It's best to sterilize them before canning. I run mine through a sanitizing wash cycle in the dishwasher beforehand.
So many questions! Why do u only hold the 200° temp rather than boil? Would it be the same method, same processing time, and or same sigar content for any/all fruit butters? Curious about pumpkin n pear butters but never thought of banana! Also, could someone reduce the sugar n still have a preservable end result for canning? Ive got a cranberry sauce recipe that uses 1 cup of orange juice instead of water n only 1 cup of sugar, this is all per bag of cranberries. Ive only ever used a potato masher as i prefer the rustic look. Could that be can-able? Or would skins become bitter, not enough sugar, no lemon juice, was the oj a good enough replacement? Sorry this is so long
Oh dear, sorry, I wish I knew all the answers. I just follow the recipes I have, so I can't advise on any variations. Maybe someone will chime in 😊
I was taught by a long line of canners that all jams are boiled and canned for the same amount of time using the same process. You may want to adjust sugar for the sweetness of the fruit. (Cranberries generally use more because they're so tart, but it's really personal preference.) You can definitely leave the skins on, and it would then be considered a preserve(and it's really good!), If you added a bit of minced onion and pepper, it would become a relish (not my favorite!) Someone else just mentioned using oj as a water replacement and it sounds like a phenomenal idea! HTH!
What about using an immersion blender instead of the food mill? Do you think that would work?
I think the straining through a foodmill is what qualifies this as a "butter", but the same recipe blended would make a great sauce or preserve/jam. 😀
I use mine and blitz it silly till you can't even tell that there are skins in it! It winds up with the same velvety mouth feel if you're dedicated to blitzing for a good minute! Leaving the skins also adds fiber and vitamins. I do it with my apples for apple butter and apple sauce too. Since my rheumatoid arthritis has gotten so bad, I really appreciate not having to sieve. It's been a game changer!
@@branwen8009 I went ahead and tried this yesterday, and it worked beautifully ❤
@marleenkerri2408 oh yay! So glad, thanks for letting everyone know that works 😃
New here. I have never canned and I'm very nervous that I will do something wrong and cause myself or someone to get food poisoning. I really want to try this Cranberry Butter. Is it called "butter" because its thinner than jam? Just curious. Are there canning jars even smaller than the ones used here? Do you need to keep the canning jars hot out of the dishwasher or heated in a pot before adding the butter?
Don't be scared, canning is very satisfying to learn. Get a good canning book to walk through the whole process, and start with somethjng simple like a fruit butter. 😎
I'm not sure why it's called a butter, maybe because it's so smooth and spreadable.
I've never canned smaller than half pint jars, so I'm not sure, but someone here may know.
I try to keep my jars warm before adding hot preserves, but honestly after 32 years canning, I'm not super stickler about keeping them *hot*, per se.
Hope that helps, and hope you're inspired to try canning a small batch of something fun 💫
Do you use fresh lemon and orange zest or dried? 😊
I use dried but you can use either. 🙂
Yummy, could you use a food processor instead of the food mill? Love the magnet ... Need to get on
You could use a food processor, and it would make a lovely cranberry sauce or jam consistency.💫
I actually just bought organic cranberries, which were only about one dollar more than the non-organic. The brand I got is Bluewater Farms from Canada (I make no money from this!). The butter looks great. If you just want cranberry sauce, it's so easy to make. Basically just boil the cranberries for about 10 minutes with water and sugar, (like the first half of the video), reducing until thickened. You can add the zest or other flavorings as options. But there's no need to buy the canned stuff!
Yes! Definitely worth making! So glad you found an organic source 🙌
Does the food mill extract only the juice or also some of the pulp, leaving behind only skins and seeds?
It gives you a nice smooth pulp and leaves skins and seeds behind. ✨️
I make my cranberry sauce by replacing orange juice and reduce 40~50% of sugar. It's not like store bought can~way too sweet! My guests like it.
That sounds so good!
You need to rinse and sort the cranberries first. There’s always stems & the occ soft rotted/overripe berry.
✔️✔️ sorry I cut that step out during the edits but YES definitely rinse and sort.
I canned about 45 of the same size jars and made spiced pear jam from my pear trees. The texture was more like an apple sauce. I don’t have canning equipment and I did what I saw you doing. Kitchen towel in the bottom. It worked fine but having the right equipment to pull it out would make it a lot easier.
What is the magnetic stick called
The towel in the pot really does work doesn't it? 😀 The magnet thing is called just a magnetic canning lid lifter.
@ Thank you!! when your not sure if you will like canning, the towel in the pot is best thing to do vs buying all the equipment. I’ve missed so much from learning the earlier ways. My mom used to can but she quit when food became easy to buy in the cans🥫. In fact she was canning tomatoes🍅 when she went into labor with me. She passed at 44 so I didn’t get to learn much from her. Grateful for videos and those that take the time to make the videos and show the rest of us what we missed out on
So Thank you!!
@sherronhardin2127 aw so sorry your mom was gone so young 😢, but so glad you have continued the canning tradition! 🥰 Love the tip about trying the towel method before investing in the equipment! 🫶
I’ve done a lot of canning….never tried this!
You’ll love it - it’s a super easy one to can! 😊
Do these set up as firm as what I get out of the can from the store?
Not as solid as the store bought cranberry jelly, more like a thick jam consistency.
If you must have the stiff set for whatever reason, use a tablespoon of plain gelatin powder. AKA a packet of Knox.
I meant to tell you all that Dollar Tree has-if still available, Ball jar wooden lids. They are 5 for $1.25. I believe there is a seal built in. While obviously not for canning..good for dry or refrigerated items.
They are in the glassware/jar aisle
Thanks! 😀
You can buy a food mill Walmart, target, Meijer, Ace hardware, menards
😊
If you skip the canning and only do the recipe, how long does it keep in the fridge?
Not sure, but it would definitely be fine to make the week prior to the holiday. Maybe some can chime in whose done that? ✨️
Use a proper tested recipe if you intend to make it shelf stable without canning it. I'm just saying in the fridge this stuff will be good until Easter and beyond.
Can u use frozen cranberries as we cannot get fresh in New Zealand..i do have a cranberry plant but i only get about a cup of berries over the course of a month and they go straight in my mouth 😄
I've never tried using frozen, but someone here might chime in if they have 🙂
Can you use Splenda? I have a diabetic in the home.
I don't know, sorry 🙂
May i ask, what's the difference between jelly and butter here?
Jelly is made with strained fruit juice and pectin of some kind. Butters are fine textured spreads made with pureed or seived fruit pulp that is cooked with sugar to a smooth spreadable consistency. 💫
It's a little harder I guess but you can use a regular strainer and spatula to smash the berries with.
Yes, definitely harder but possible. 😎
Can this be made with dried cranberries?
I don't think so, sorry..😊
Is there no butter in this butter? What makes this different than cranberry sauce? I’ve never heard of this I’m intrigued.
Correct - there's no dairy butter in this "butter"...A fruit butter is defined as a "fine-textured spread made of pureed or seived fruit pulp cooked with sugar to a thick, spreadable consistency". 😊
I thought it was a butter too!
It’s like pumpkin or apple/pear butter
Green Belle organic cranberries!
🙌😃
Soundds more like the cranberry jel
A little bit, but this has some pulp in it, and no pectin. 💫
Best way to busrt the cranberries is to freeze the fresh berries. I make cranraspberry relish every year.
Ooh good idea! 😀
I use all of the fruit, on everything. We have teeth, need fiber, right? Good stuff in seeds & skin.
You definitely can make it that way. 😎
What is the difference between cranberry butter and cranberry sauce?
According to the canning recipe I use, "Butters are fine textured spreads made with pureed or seived fruit pulp that is cooked with sugar to a smooth spreadable consistency"
Hope that helps! 😀
Could I use my potato ricer?
I don't have a ricer, but I bet that would absolutely work.
Can you substitute sugar for maple syrup?
Not sure, I've never tried that. Maybe someone here will have an answer 💫
We actually have organic cranberries in our local Trader Joe's.
I'll have to check there next time 💫
do you not sterilize your jars before filling them?
I run them through the sanitizing wash in the dishwasher, but no, other than that, I never have specifically done more than that, and I've canned every year since 1991. 💫
Im from the uk and im curious as to why you call them 'butters'?
According to the canning book I used for this recipe, "Butters are fine textured spreads made with pureed or seived fruit pulp that is cooked with sugar to a smooth spreadable consistency". Do you have a different name for them in the UK?
Can dried cranberries be used?
No, sorry, I don't think so
They do have organic cranberries. I usually find them at Trader Joe's and stores that sell a large amount of organic produce.
🥰 I need to check there next year
where did you get your shirt ...? my girlfriend would love one for a Xmas gift...
My mom found it online. Here's the link:
amzn.to/4i6boXc
@@NorthwestSimpleLiving Thank you ..she cans about 300 bottles every year.
@TheBlindbowman high five!! She needs this shirt in a few colors 😎😉
Organic Cranberries at Azure
Oh thanks! I completely forgot about Azure, love them!
Aldi’s bag of cranberries 99c