Cranberry sauce we put up once a year, in the early Fall, when the cranberries start coming in to the stores. It only takes a few minutes more time to can it, and have it ready for the Holidays, and for spreading on sandwiches all year long.
- 4 cups water
- 4 cups granulated sugar
- Pinch salt
- 1 tsp ground cinnamon
- 8 cups cranberries (2 pounds or 2 2/3 12-ounce bags)
Place jars in canning pot, fill jars with water, and cover about halfway up the pot. Bring to a boil covered. Add the loids and rings to a small saucepan, fill with water and bring to a stir.
In a stockpot (stainless steel or non-stick) add the water, sugar, salt, and cinnamon. Bring to a boil, boil for 5 minutes.
Add in the cranberries, return to a boil, cook for 15 minutes, stirring periodically.
Drain the jars, place on a clean kitchen towel.
Sterilize a canning funnel and a ladle, stir the sauce again and ladle hot sauce into the jars, leaving a ¼” headspace, use a bubble wand to remove any air bubbles.
Wipe the jar rims with a new paper towel, dampened with hot water.
Place a new canning lid on each jar, screw on bands until finger tip tight.
Place jars into canning rack, lower into the water, place cover on. Bring back to a boil, process for 15 minutes for small jars, starting timing once water boils.
Remove jars, place on a cooling rack covered with a kitchen towel. Let cool, listening for the pings of the lids. Once cool, check the lids by pressing gently in the middle. If any spring back, put in refrigerator and use within a week.
Made about 9 8-ounce jars
Store in a cool, dry area for up to a year.