Email to Cat      

Cranberry Sauce

Source of Recipe

From "Ball Canning Back to Basics"


Recipe Introduction

"A classic Thanksgiving staple with turkey and dressing, this is just as great anytime of the year served with Monte Cristo sandwiches or Swedish pancakes."

List of Ingredients

â—¦ 4½ cups fresh cranberries (about 1½ pounds)
â—¦ 1¾ cups water
â—¦ 2 cups sugar


Recipe

Rinse the cranberries under cold running water; drain. Discard any crushed or bruised cranberries. Combine the cranberries and the water in a large stainless-steel or enameled saucepan. Boil over medium-high until skins begin to split. Purée the mixture using a food mill or food strainer to remove peels and seeds; discard solids.

Return the mixture to the 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 ½-inch headspace. Remove air bubbles. 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 the 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 the jars and cool.



Makes about 4 (½-pint) jars
or 2 (1-pint) jars