Jellied Cranberry Sauce

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 4 1/4 cups cranberries
• 1 3/4 cups water
• 2 cups granulated sugar
• 1 cinnamon stick (optional)
• 1 teaspoon whole cloves (optional)

Recipe

• 1 place two clean 2 cup or four 1 cup straight-sided mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180 f/82 c). set screw bands aside; heat lids in hot water, not boiling (180 f/82 c). keep jars and lids hot until ready to use.
• 2 wash cranberries; drain. combine cranberries and water in a large stainless steel saucepan. bring to a boil; cook until skins burst. puree mixture and return to a clean saucepan.
• 3 add sugar. for spicy sauce, tie cinnamon and cloves in cheesecloth square, making a spice bag and add to cranberries, gradually bring mixture to a boil, stirring until sugar dissolves. increase heat, boil vigorously until mixture reaches gel point. discard spice bag, if using.
• 4 ladle sauce into a hot jar to within 1/4 inch of top rim. using nonmetallic utensil, remove air bubbles. wipe jar rim removing any stickiness. center lid on jar; apply screw band securely and firmly until resistance is met- fingertip tight. do not overtighten. place jar in canner; repeat for remaining sauce.
• 5 cover canner; bring water to a boil, at altitudes up to 1000 feet, process-boil filled 1 cup jars-10 minutes; 2 cup jars-15 minutes. remove jars without tilting. cool upright, undisturbed 24 hours; do not retighten screw bands. after cooling check jar seals. sealed lids curve downward.remove screw bands; wipe and dry bands and jars. store screw bands separately or replace loosely on jars, as desired. label and store jars in a cool, dark place.