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Cranberry Sauce Recipe for Home Canning

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  • Author: Mavis Butterfield



4 cups water
4 cups granulated sugar
8 cups fresh cranberries {about 2 pounds}
The grated zest of 1 large orange


Fill a hot water canner about 2/3 rds full with water and bring it to a boil.

Combine the water and sugar in a large saucepan and bring to a boil over high heat, stirring to dissolve the sugar. 

Boil the mixture for 5 minutes.  

Add the fresh cranberries and return the mixture to a boil. 

Reduce heat and boil the mixture gently, stirring frequently until all the berries burst and the liquid begins to thicken {about 15 minutes}. 

Stir in orange zest.

Remove from heat.

Skim off any foam.

Test to see if it has “set” by spooning a bit onto a cold plate.  If it has formed a bit of a skin and started to give a bit like goopy Jell-O, you’re good to go, if not, cook for a bit longer.

When the cranberry sauce is ready, ladle immediately into prepared jars, filling to within 1/4 inch of tops. Remove any air bubbles. 

Wipe the jar rims and threads clean if needed. If using traditional canning jars, cover with 2-piece lids. Screw bands on.

If using Weck jars, carefully place the Weck rubber gasket on the lid of the jars. Place the lid on the jar and secure the lid with 2 evenly spaced Weck clamps. 

Place jars on an elevated rack in a hot water bath canner. Lower rack into canner. {Water must cover jars by 2 inches. Add boiling water, if necessary.}

Cover; bring water to a boil. Process 15 min. Remove jars and place upright on a towel to cool completely. Cool jars for 12-24 hours. 

After the jars have cooled, check the seals by pressing the middle of the lids with your finger. If lids spring back, lids are not sealed and refrigeration is necessary. {Traditional canning jars}. 

For Weck jars, check to make sure your seal is pointing downwards. 

Remove rings or clamps and store jars in a cool dark place. 

Yields about {8} 1/2 pints or about {10} #902 Weck jars