Jellied Cranberry Sauce

Ingredients

Instructions

1. 1Wash 5 half-pint or pint jars in hot soapy water or the dishwasher, keep them hot, and simmer new lids in hot water per manufacturer instructions.
2. 2Combine the cranberries and water in a large saucepan, bring to a boil, and cook for about 10 minutes until all the berries have burst and are very soft.
3. 3Press the cooked berries and their liquid through a food mill or fine sieve, discarding the skins and seeds, to yield a smooth cranberry puree.
4. 4Return the puree to the pot, stir in the sugar, and boil gently, stirring frequently, for 10 to 15 minutes until the mixture sheets thickly off the edge of a spoon and a small spoonful dropped on a chilled plate wrinkles slightly when nudged, indicating it will set into a jellied sauce as it cools.
5. 5Ladle the hot sauce into hot jars, leaving 1/4 inch of headspace.
6. 6Remove air bubbles with a nonmetallic spatula, wipe the rims clean, center the lids, and screw the bands fingertip-tight.
7. 7Process in a boiling-water canner with jars covered by at least 1 inch of water, timing from a full rolling boil, for 15 minutes for half-pints and pints, adding 5 minutes at 1,001–3,000 feet, 10 minutes at 3,001–6,000 feet, 15 minutes at 6,001–8,000 feet, or 20 minutes above 8,000 feet.
8. 8Turn off the heat, wait 5 minutes, then remove jars to a towel-lined counter and cool undisturbed for 12 to 24 hours, during which the sauce will firm into its jellied set.
9. 9Check seals by pressing the lid centers, remove bands, wipe jars, and label with contents and date.
10. 10Store in a cool, dark place for up to 1 year; refrigerate after opening and use within about 2 weeks.
11. 11Do not reduce the sugar, since cranberries' natural pectin and acidity combined with the sugar concentration are what allow this sauce to safely set and store.