Jellied Cranberry Sauce

Photo by Chantal D.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

cups

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4 (12

    ounce) bags 4 (12 ounce) bags fresh cranberries

  • 4 cups 4

    cups sugar (I use raw sugar)

  • The juice of one orange plus enough water to equal 4 cups

  • zest The zest of 1 orange

Directions

1. Combine the sugar, orange juice, and water in big stockpot over high heat. Bring to a boil. Add the cranberries and return to a boil. Reduce the heat and boil gently for 10 minutes while the cranberries pop open. 2. Pour into a fine-mesh sieve over a heat-proof bowl until all that remains is a paste of little twiggy bits and seeds from the cranberries and orange zest. Pour into sterile canning jars, leaving 1/4-inch headspace. Wipe the rims, place new lids on the jars, and screw the rings into place until finger-tip tight. 3. Store in the refrigerator OR place the jars filled with hot cranberry sauce in a canner and cover with hot water. Bring to a boil and process for 15 minutes, whether in a pint, pint and a half, or quart sized jar. Turn off the heat, remove the lid from the canner and let the jars remain in the water for five minutes before transferring to a wire rack or towel to cool overnight, undisturbed. Wipe the jars down, label them, and store in a cool, dark place for up to a year.

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