Apple Cranberry Pie Filling ~ Small Batch Canning Recipe ~ Holiday Baking and Gifting

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey can add sweetness with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

Prepare a solution of 1/4 cup lemon juice to 4 cups water to keep the apple slices from browning.

Place 10 cups of half-inch apple slices into the pot after draining the lemon juice solution.

Add 2 cups of fresh or frozen cranberries and 1 cup of water to the pot.

Bring the mixture to medium-high heat and let it simmer gently for about 10 minutes until the apples start to soften, stirring constantly.

Turn off the heat and remove the apples from the pot using a slotted spoon, leaving the liquid behind.

In a separate bowl, whisk together 2 and 1/2 cups of sugar, 2/3 cup of cooked type clear gel, zest of one large navel orange, 1 teaspoon of cinnamon, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of ground ginger, 1/8 teaspoon of ground cloves, and a pinch of salt.

Add 2 and 1/2 cups of apple cider to the mixture and whisk until combined.

Bring the mixture to a boil over medium-high heat, stirring constantly until it starts to bubble and thicken.

Once thickened, add 1/4 cup of lemon juice and bring it back to a boil for 1 minute before removing from heat.

Gently fold in the softened apple slices into the thickened mixture.

Prepare the canning setup with 3 quarts of simmering water in a steam canner or water bath canner.

Fill hot, washed jars with the pie filling, leaving 1 to 1 and 1/2 inches of headspace.

Use a debubbling tool to release air bubbles by poking around the jars.

Clean the rims of the jars with a paper towel dipped in white vinegar to ensure a good seal.

Center the lids on the jars and add the bands, tightening them fingertip tight.

Process the jars in the steam canner at high heat until reaching the green zone, then process for 25 minutes, adjusting for altitude if necessary.

Allow extra time for the canner to cool down to prevent siphoning after processing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens