Apple Cranberry Pie Filling | Canning & TASTE TEST | Hamakua Homestead

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener that may enhance flavor.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla flavoring

Vanilla bean offers a more intense flavor, while vanilla flavoring is often cheaper.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

Peel, core, and slice apples to about half an inch thick, aiming for 10 cups.

In a pot, combine sliced apples, 2 cups of cranberries, and 1 cup of water.

Bring the mixture to a low simmer and cook for 10 minutes until apples are tender and cranberries have burst.

Spoon out the solids, leaving behind any liquid.

Add 2 1/2 cups sugar, 2/3 cup clear gel, zest of one orange, 1/8 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, 1 teaspoon cinnamon, pinch of salt, and 1/4 cup bottled lemon juice to the pot.

Bring the mixture to a boil over medium-high heat, stirring constantly, and cook until thickened and bubbling, about 1 minute.

Remove from heat and fold in the apple and cranberry mixture, keeping it on the heat until heated through.

Fill quart jars with the mixture to a 1-inch headspace, debubble the jars, and wipe the rims with vinegar.

Place lids and rings on jars fingertip tight, then place jars in the canner with water level at least 1 inch above jars.

Bring to a full rolling boil and set timer for 25 minutes.

After 25 minutes, turn off the burner, crack the lid open, and wait 5 to 10 minutes before removing jars to prevent thermal shock.

Set jars on the counter and let sit for 12 to 24 hours, then check that lids have sealed, wash jars, label them, and store on pantry shelf.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens