Servings: 4 Half-Pint Jars
Equipment
Ingredients
- 4 cups Cranberries
- 1 cup Water
- 2 cups Sugar
- Dash of cloves cinnamon, nutmeg, and/or allspice (optional)
Instructions
Choose and Prepare Cranberries
- Use 4 cups of fresh or thawed frozen cranberries.
- Rinse cranberries in a colander under warm water, discarding bruised or damaged berries.
Prepare Jars and Lids
- Wash jars in warm, soapy water, and inspect for cracks or chips. Rinse thoroughly.
- Place jars in the canner, cover with water, and bring to a simmer. Keep jars in the simmering water until ready to use.
- Place lids in a saucepan with water on low heat to soften the adhesive.
Cook the Cranberries
- Combine cranberries with 1 cup of water in a stainless steel pan. Heat on low until berries soften and begin to pop.
- Stir in 2 cups of sugar, increasing the heat to bring the mixture to a boil. Stir constantly to prevent scorching.
Flavor and Boil
- Add a dash of cloves, cinnamon, nutmeg, or allspice (optional) for extra flavor. Stir well.
- Once the mixture boils, set a timer for 3 minutes, continuing to stir to avoid burning.
Fill Jars
- Use a jar lifter to remove jars from the canner. Place a funnel over each jar and ladle the cranberry sauce inside, leaving ½ inch of headspace.
- Run a butter knife or bubble removal tool along the inside edge of the jars to release air pockets.
Seal and Process
- Clean jar rims with a damp cloth to remove any spills.
- Use the lid lifter to place lids on jars and screw on rings until fingertip-tight.
- Place jars in the canner, ensuring they’re covered by at least 1 inch of boiling water. Process for 15 minutes, adjusting for altitude as needed.
Cool and Inspect
- Turn off the heat, remove the canner lid, and let jars sit for 5 minutes. Transfer jars to a towel or wooden board to cool for 24 hours.
- After cooling, remove rings and press the lids. Properly sealed lids will not flex.
Notes
- Double the Recipe: This recipe produces 4 half-pint jars. For a full canner load (8 jars), simply double the ingredients.
- Spices: Add spices sparingly; their flavor intensifies during canning.
- Safety Tip: If any jar doesn’t seal, refrigerate it immediately and consume within a week.
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