Homemade Cranberry Sauce is a real treat and is simple to make! It goes great with Thanksgiving turkey, of course, but it’s also good with other meats and as a spread on meat sandwiches. Try it!
Note: This recipe makes 8 (8-ounce) jars or 4 pint jars of cranberry sauce. 8 cups of cranberries is approximately 2 lbs. of cranberries.
Prepare canner, lids and jars.
In a large metal saucepan, combine sugar and water. Bring to a boil over high heat, stirring to dissolve sugar. Boil hard for 5 minutes. Add cranberries and return mixture to a boil.
Reduce heat and boil gently, stirring occasionally, until all berries burst and liquid begins to sheet from a metal spoon, about 15 minutes.
Ladle hot sauce into hot jars, leaving 1/4-inch head space. Remove air bubbles and adjust head space, if necessary, by adding hot sauce. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
Place jars in a canner ensuring they are completely covered with water. Bring to a boil and process for 15 minutes.
Remove canner lid. Wait 5 minutes, then remove jars, cool and store.