You can make this like a jelly or whole cranberry sauce It's easy to make. I make pints, but you can make it in pints or quarts. If you want it to slide out the jar you will have to use wide mouth.
CANNING CRANBERRY SAUCE
(makes 1/2 pints)
Ingredients:
*3 (12 ounce) bags fresh cranberries (8 cups)
*4 cups water
*4 -5 cups granulated sugar
*zest from 1 lemon
*zest from 1 orange
*Juice squeezed from 1 orange
*2 cinnamon sticks (or 1 teaspoon ground cinnamon)
Directions:
~Rise cranberries in cold water and remove any bad (soft) ones.
~In a large stock pot, add 8 cups fresh cranberries (3 bags), 4 cups water, 4 cups granulated sugar, zest from one lemon, zest from one orange, juice squeezed from one orange and 2 cinnamon sticks.
~Cook over medium-high heat, stirring until sugar is dissolved.
~Cover and cook until cranberries pop (about 3-5 minutes).
~Remove from heat and using a emersion blender or blender blend mixture. You can blend until smooth or if you like some berries, blend a little bit.
~Remove to heat and bring back to a boil, stirring often.
~Once mixture comes to a full rolling boil, stir for 2 -3 more minutes stirring constantly.
~Remove from heat.
For Whole Cranberry Sauce:
~Ladle into sterilized jars, leaving a 1/4 inch headspace.
~Remove any bubbles.
~Wipe the rim of jar of any residue (I dip a paper towel in white vinegar and wipe the rim).
~Apply the lid and band and tighten to fingertip tight.
~Place into boiling water in canner.
~Process for 15 minutes for 1/2 pints and pints. Process for 20 minutes for quart size jars.
~Remove from canner and place on towel on the counter.
~Allow to cool and set for 24 hours before storing.
For Cranberry Jelly:
~Ladle sauce into a fine mesh strainer over a bowl or saucepan.
~Gently push the liquid through the mesh,
~Throw away the pulp.
~Ladle liquid into sterilized jars, leaving a 1/4 inch headspace.
~Wipe the rim of jar of any residue (I dip a paper towel in white vinegar and wipe the rim).
~Apply the lid and band and tighten to fingertip tight.
~Place into boiling water in canner.
~Process for 15 minutes for 1/2 pints and pints. Process for 20 minutes for quart size jars.
~Remove from canner and place on towel on the counter.
~Allow to cool and set for 24 hours before storing.
