You can buy a can of cranberry sauce but it is so quick and easy to make homemade.
A Thanksgiving dinner tradition, cranberry sauce is also good served with crackers and cheese or on a buttered biscuit. We especially like it on the cranberry bagels available this time of year.
I made and jarred this cranberry sauce the same day I made the corn relish using the water bath canning method. I’ll add pretty labels and give as gifts.
Whole Cranberry Sauce
slightly adapted recipe from canning source Ball Kerr
Water Bath Canning Method
Makes about 8 (8 oz) half pints
4 cups granulated sugar
2 cups water
2 cups orange juice
8 cups fresh cranberries (about 2 lb)
Grated zest of 1 large orange
4 Ball®(16 oz) pint or 8 Ball® (8 oz) half pint glass preserving jars with lids and bands
Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
Combine sugar and water in a large stainless steel saucepan. 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. Stir in orange zest, if using, during the last few minutes of cooking.
Ladle hot cranberry sauce into hot jars leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot cranberry sauce. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
PROCESS jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
link to the corn relish post