Ingredients

The following ingredients have 4 Servings
  • 4 1/2 cups fresh cranberries (I used almost 2 bags of fresh cranberries)
  • 1 3/4 cups water
  • 2 cups sugar

Instruction

  • Rinse the cranberries well under cold running water; drain. Discard any crushed or bruised cranberries.
  • Combine the cranberries and water in a large stainless steel or enamel saucepan.Boil over medium-high until the skins begin to split. Puree the mixture using a food mill or food strainer to remove peels and seeds; discard solids. Return the mixture to large saucepan.
  • Add the sugar to the cranberry mixture, and cook over medium-high, stirring until the sugar dissolves. Boil the mixture almost to the gelling point (220 F.)
  • Ladle the hot cranberry sauce into a hot jar, leaving a 1/2 inch headspace. Remove airbubbles. Wipe the jar rim. Center the lid on the jar. Apply the band and adjust to fingertip-tight. Place the jar in the boiling water canner. Repeat until all jars are filled.
  • Process the jars 15 minutes, adjusting for altitude. Turn off heat, remove the lid and let the jars stand 5 minutes. Remove jars and cool.