Whole Berry 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 sugar and water in a large saucepan and bring to a boil, stirring until the sugar dissolves completely.
3. 3Add the cranberries and return to a boil, then reduce heat slightly and boil gently for 10 minutes, stirring occasionally, until most of the berries have popped and the sauce has thickened slightly but whole berries are still visible.
4. 4Ladle the hot sauce into hot jars, leaving 1/4 inch of headspace.
5. 5Remove air bubbles with a nonmetallic spatula, add more sauce if needed to maintain 1/4 inch headspace, wipe the rims clean, center the lids, and screw the bands fingertip-tight.
6. 6Process 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.
7. 7Turn off the heat, wait 5 minutes, then remove jars to a towel-lined counter and cool undisturbed for 12 to 24 hours.
8. 8Check seals by pressing the lid centers, remove bands, wipe jars, and label with contents and date.
9. 9Store in a cool, dark place for up to 1 year; refrigerate after opening and use within about 2 weeks.
10. 10Do not reduce the sugar, as cranberries' natural tartness and the sugar concentration together keep this sauce safely acidic for canning.