Yield: About 4 half-pint jars (recipe may be doubled)
Hot Pack Wash cranberries. Cook berries in water until soft. Press through a fine sieve. Add sugar and boil 3 minutes. Pour boiling hot sauce into hot jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
|Table 1. Recommended process time for Cranberry Sauce in a boiling-water canner.|
|Process Time at Altitudes of|
|Style of Pack||Jar Size||0 - 1,000 ft||1,001 - 3,000 ft||3,001 - 6,000 ft||Above 6,000 ft|
Preparation Note: To reduce foaming, cook berries until soft and then add ½ teaspoon of butter before berries are sieved or crushed and sugar is added.
(1) To make crushed cranberry sauce instead of sieved, cook berries until soft and then mash with a potato masher or back of cooking spoon until desired consistency. Add butter (if desired to reduce foaming); stir to melt. Add sugar; bring to a boil, stirring to dissolve sugar, and then boil for 3 minutes. Following complete directions above, fill jars, wipe rims and process.
(2) To make whole cranberry sauce, cook berries until soft. Do not sieve or mash berries before adding butter (if desired to reduce foaming); stir to melt. Add sugar to softened whole berries; bring to a boil, stirring to dissolve sugar, and then boil 3 minutes. Following complete directions above, fill jars, wipe rims and process.
This document was adapted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists. November 14, 2012.