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
- Prepare canner, jars, and lids.
- 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.
- 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.
- 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.
- 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.
- 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!
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