Directions:
Wash cranberries; drain. Combine cranberries and water
in a large saucepot. Boil until skins burst. Press mixture through
a sieve or food mill. Add sugar to cranberry pulp and juice. Boil
mixture almost to gelling point. Ladle hot sauce into hot jars,
leaving 1/2 inch headspace. Adjust two piece caps. Process 10 minutes
in a boiling-water canner. Yeild 2 pints.
Recipe Variation: Stick cinnamon or whole cloves tied in
a spice bag may be cooked with the sauce to give a spicy flavor.
Remove spice bag before canning sauce. To serve jellied sauce as
a mold, pack sauce in straight sided canning jars for easy removal.
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