Canning Adventures

I made and canned cranberry sauce a few years ago. It was delicious. I decided I wanted to try it again this year. Of course I thought I remembered how to begin the recipe. Spoiler alert - I did not. I took the packages of frozen cranberries I had and steam juiced them the other weekend.

I mistakenly thought I should start with cranberry juice to get a jellied sauce. Okay that batch did not truly set, but will be used as a glaze on pork. Back to the drawing board and this time I looked up a recipe.

I cooked the cranberries and then used my immersion blender to finish them off. I canned up the sauce and it has jellied. It will be on the Thanksgiving table.

I still had cranberries left over so thought I would try my hand at making cranberry mustard. I made and canned mustard a few years ago. Turns out my family, when they do eat mustard only want the bright yellow kind, no fancy mustard allowed. My thought was if it turned out good it might make some nice Christmas presents.

Man I forgot how bitter mustard is just after you make it. It needs time to blend and mature before serving. At least I hope this batch will tone down the bitterness. I am waiting about 3 weeks before I open a jar to taste test it again.