Preserving Method: Water-Bath-Canning
Makes about 8 (8 oz) half pint jars
The whole berries in this cranberry sauce add intense texture and flavor. Thanksgiving dinner just wouldn't be the
same without it!
You will need
- 4 cups granulated sugar
- 4 cups water
- 8 cups fresh cranberries (about 2 lb)
- Grated zest of 1 large orange, optional
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in
warm soapy water and set bands aside.
- Combine sugar and water in a large saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Boil
hard for 5 minutes. Add cranberries and return mixture to a boil. Reduce heat and boil
gently, stirring occasionally, until all berries burst, and liquid begins to sheet from a
metal spoon, about 15 minutes. Stir in orange zest, if using, during the last few minutes of cooking.
- Ladle hot cranberry sauce into hot jars leaving 1/4-inch headspace. Remove air bubbles. Wipe rim.
Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all
jars are filled.
- Process jars in a boiling water canner for 15 minutes, adjusting for altitude. Turn off heat, remove lid, let
jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is