Cranberry Sauce – Jellied
Use wide-mouth canning jars so the jellied cranberries can come out in one whole piece. If the sauce do not seem solid after 24 hours, do not worry yet. It sometimes takes a few days to firm up.
Ingredients
- 4 1/4 cups cranberries
- 1 3/4 cups water
- 2 cups sugar
Instructions
- Wash cranberries; drain. Combine cranberries and water in a large saucepot. Boil until skins burst. Press mixture through a sieve or food mill. Add sugar to cranberry pulp and juice. Boil mixture almost to gelling point. Ladle hot sauce into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner for pints and 15 minutes for quarts.
Notes
I have learned after a couple bad experiences, DO NOT reduce sugar. It may not set.
