How to Can Jellied Cranberry Sauce

During the holidays we usually think of turkey, dressing, cranberries, and pumpkin pie. This easy homemade canned jellied cranberry sauce will become a family favorite at the holidays and all year long!

Ingredients

4 ¼ cups cranberries

1 ¾ cups water

2 cups sugar

Directions

1. Prepare canner, jars, and lids.
2. In a stainless-steel saucepan, combine cranberries and water.  Bring to a boil over medium-high heat.  Reduce heat and boil gently, stirring occasionally, until skins burst, about 5 minutes.  Remove from heat and let cool for about 5 minutes.
3. Working in batches (if you have increased recipe), transfer cranberry mixture to a food mill, food processor fitted with a metal blade, or blender and puree until smooth. 
4. Return cranberry puree to saucepan.  Add sugar and bring to a boil over medium heat, stirring until sugar dissolves.  Increase heat to high and boil hard until mixture begins to thicken.  Using a spoon, test jelling consistency.  Cranberries have a high pectin and will jell without the use of store bought spectins.  If sauce runs slow on back of spoon, and you are happy with the consistency, remove from heat.
5. Ladle hot sauce into hot jars, leaving ¼ inch headspace.  Wipe rim using vinegar and towel making sure no sticky sauce is left to prevent a good seal.  Center lids on jars.  Screw bands down to finger-tip tight.
6. Place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process for 15 minutes.  Remove canner lid.  Wait 5 minutes, then remove jars.  Cool on counter for 12 hours and then store in a cool, dark place.

Give this easy jellied cranberry sauce a try, you won’t be disappointed. This is so much better than the canned jellied cranberries which my husband loves, he now has homemade. I hope you and your family have a very happy and blessed holiday season this year. Happy canning!