Thanksgiving Cranberry-Apricot Sauce

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This cranberry sauce encompasses all that is Thanksgiving with its vibrant crimson berries flecked with apricots.  It’s sweet tangy flavor will accompany your turkey deliciously.  Save yourself time on the big day by canning it as soon as the fresh cranberries come into season or make it a couple days in advance and store it in the refrigerator.  Enjoy and don’t be scared to lick the leftovers off the pot when you’re done!

*Helpful hints while making sauce:

Prepare!  Have the cranberries washed and the apricots diced ahead of time.

Boiling the cranberries and sugar will create foam. The foam will gradually decrease as the berries pop open.

Sheeting will occur once all the berries have burst.  This happens when the sauce glazes the spoon.

Canning the sauce while it’s hot into hot jars using a funnel is the safest and easiest way to can.

Head space needs to be 1/4 inch from the top rim of the jar.  When jars are in boiling water bath, make sure water is 1-2 inches over the tops of the jars.  After processing time, remove jars from boiling water and let sit untouched for 24 hours.  Double check flexion on lid tops before removing rings.

Cranberry Apricot Sauce


3 Cups sugar

3 Cups Water

2 -12oz packages or 6 cups washed cranberries

1 Cup diced dried apricots

3 -16oz or 1 pint wide mouth mason jars or equivalent

Eat it now modification!  If you will not be canning your sauce skip to #2 and end with #2.  It’s that easy!


1. Boil water in canner. Sterilize clean jars in boiling water for 10 minutes. Keep jars in simmering water until ready for use. Wash lids in warm soapy water and set bands aside.

2. Add sugar and water to a large stainless steel saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Boil hard for 5 minutes. Add cranberries and return mixture to a boil. Reduce heat and boil gently, stirring occasionally, (You will hear berries bursting). After 8 minutes add diced dried apricots and continue to simmer and stir for 8 more minutes. Make sure all berries have burst and a sheet forms on a metal spoon and call it done.

3. Ladle hot cranberry sauce into hot jars leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot cranberry sauce. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled

4. Process jars in a boiling water for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Remove rings to store.




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