Desperate people trying to figure out what to do with that bag a cranberries someone brought home because the store was out of canned?
Hey Frank, funny you asked, as I am in the process right now.
It's simple as long as you have a few canning jars and lids.
Jellied crandberry sauce:
4 1/4 cups cranberries
1 3/4 cups water
2 cups sugar
Note: no need for pectin.
Prepair jars and lids in boiling water fro 10 minutes and keep hot.
Use a stainless steel pan and add water and berries, bring to a boil. Reduce heat and gently boil until the berries "burst" about 5 minutes.
Puree in a food processor til smooth.
Return to saucepan and add sugar and bring to a boil til the sugar is dessolved, then bring to a hard boil til mixture begins to sheet from a metal spoon. (it will begin to thicken).
Place in the hot jars with 1/4" head space. Seal jars and place in canner with water covering the jars with 1-2" over the tops and boil for 15 minutes. Turn off heat and let rest in the water bath for 5 minutes then remove jars and let cool for 12 hours. If you want to remove the jellied sauce whole out of the jar, just run the jar under warm running water to loosen. I like it cold so I keep it in the refride til cold, then remove.
Hope this helps, Joey
