A quick post from a special follower, Karen, for a truly “jellied” cranberry sauce. If you make this recipe you must make it in either half pints or if you make a pint jar you should make it in a wide mouth jar so it will slip out like the stuff in the can! LOL
Cranberry Sauce –Jellied
Thanks Karen for your recipe and work to make this a great recipe for the Thanksgiving holiday.
- 12 oz cranberries
- 6 cups water
- 6 cups sugar
- Makes7 pints (14 half pints) Remember "wide mouth" jars!
- In a stockpot, bring water and sugar to a boil, add cranberries, boil for 10 mins. After cranberries are soft use hand blender (immersion blender) to mix. Using a fine mesh strainer push through the liquid and pulp, then use cheesecloth to strain rest of seeds.
- Using your funnel fill the jars with the cranberry mixture in half pints or pint size canning jars. Continue filling till the jars are filled to 1/2" headspace. Remove the air bubbles with the rubber or plastic spatula and refill to the proper headspace if necessary.
- Wipe the rims and place the hot lid/rings on the jars. Process in a water bath canner for 15 minutes at a full rolling boil. Wait 5 minutes, remove and place on dishtowel overnight undisturbed. The next day remove rings and clean jars and label with recipe name and date. Store in a cool, dry, and dark place.
SdPosted on: July 30, 2019
This can’t be right, 12 ounces of cranberries, it has to be 12 cups, no way with 12 ounces would this jell up, or taste right. Do your research before wasting ingredients.