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Sauces
Apple Cranberry Pie Filling Recipe
Sauces
Apple Cranberry Pie Filling Recipe
Two iconic autumn fruits combine to form a deliciously sweet and tart pie filling. Spiced with cloves, nutmeg, ginger, and cinnamon, this Ball® Apple Cranberry Pie Filling is packed with fall flavors that pair perfectly with a rich, buttery pie crust.
Makes:
3 Quart Jars (32oz)
Prep:
30 Minutes
Processing Time:
25 Minutes
INGREDIENTS
10 cups (2.4 L) peeled, cored and ½ inch (1.25 cm) thick sliced apples from about 5 lbs (2.25 kg) of mixed variety apples
2 cups (500 mL) fresh or frozen cranberries
1 cup (250 mL) water
2 ½ cups (625 mL) apple cider or juice
2 ½ cups (625 mL) sugar
2/3 cups (160 mL) ClearJel cooking starch
Zest of 1 orange
1/8 tsp (1.25 mL) ground cloves
½ tsp (2.5 mL) ground nutmeg
½ tsp (2.5 mL) ground ginger
1 tsp (5 mL) cinnamon
Pinch of salt
¼ cup (60 mL) bottled lemon juice
DIRECTIONS
FIRST, LET'S PREP!
Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands.
NEXT, TIME TO COOK!
Combine Apple slices, cranberries, water in a large saucepan, bring to a low simmer over medium heat stirring constantly. Cook 10 minutes, until apple slices become tender. Remove to a bowl.*
Combine sugar, ClearJel®, orange zest and spices in same saucepan; stir in apple cider and any juices collected in bowl of apple-cranberry mixture. Bring to a boil over medium-high heat, stirring constantly, and cook until mixture thickens and begins to bubble. Add lemon juice and a pinch of salt, boil for 1 minute, stirring constantly. Remove from heat. Immediately fold apple slice and cranberries into hot mixture; heat, stirring, until apples are heated through. Remove from heat.
*To treat apple slices to prevent browning, apply Ball® Fruit-Fresh® Produce Protector according to the manufacturer's instructions or submerge cut apples in a mixture of 1/4 cup (60 mL) lemon juice and 4 cups (1 L) water.
NEXT, LET'S CAN IT!
Ladle hot apple pie filling into a hot jar, leaving a 1 inch (2.5 cm) headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band and adjust to fingertip tight. Place jar in boiling- water canner. Repeat until all jars are filled.
Process jars for 25 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
DID YOU KNOW?
To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.