Jellied Canned Cranberry Sauce from Scratch
Homemade cranberry sauce always taste so much better than anything you can buy in the store, and you can control how much sugar you use. A plus? It's easy, and you can get jellied cranberry sauce without buying the canned stuff.
To serve jellied sauce as a mold, pack sauce in wide mouth canning jars for easy removal.
Cooking Time20 min
- 1 1/4 cup cranberries
- 1 3/4 cup water
- 2 cups sugar
- Wash cranberries; drain.
- Combine cranberries and water in a large sauce pot.
- Boil until skins burst, about 10 minutes.
- Press mixture through a sieve or food mill.
- Add sugar to cranberry pulp and juice.
- Boil mixture again, almost to jelling point.
- Ladle hot sauce into hot jars leaving 1/4 inch headspace.
- Adjust two piece caps and process 10 minutes in a boiling water canner. Yields about 2 pints.
Stick cinnamon or whole cloves tied in a spice bag may be cooked with the sauce to give a spicy flavor. Remove spice bag before canning sauce.