Jellied Cranberry Sauce

Ingredients

• 8 cup cranberries (About 3 bags)
• 3 cup water
• 4 cup sugar
• 1 tbsp orange zest (Zest one orange)
• 3 tbsp lemon juice

Steps

1. 1

   Put the cranberries and water in a large pot and bring to a boil over high heat. Cook until the berries start to pop.

2. 2

   Carefully blend the hot cranberries and water with an immersion blender until smooth. If you do not have one, transfer the mixture to a blender and blend in batches as needed.

3. 3

   Pass the blended mixture through a strainer to remove the solids.

4. 4

   Return the strained mixture to the heat. Add the sugar and stir well to combine.

5. 5

   Bring the mixture to a hard boil and keep it boiling for 1 minute; it is at a hard boil when stirring does not stop the bubbling.

6. 6

   While the mixture cooks, zest an orange to measure 1 tablespoon of zest and prepare 3 tablespoons of lemon juice. Prepare jars with no ridge at the end so the sauce can slide out; pint-and-a-half jars or straight-sided wide-mouth jars are suggested.

7. 7

   After the first minute of hard boiling, add the orange zest and lemon juice. Bring the mixture back to a hard boil and boil for 1 minute.

8. 8

   Ladle the sauce into jars, leaving 1/2 inch of headspace. Wipe the jar rims clean.

9. 9

   For refrigerator storage, leave the jars as filled. For shelf-stable storage, apply the lids fingertip-tight and process pint jars or smaller in a boiling-water bath for 10 minutes.

Notes

For a smooth sauce that can slide out in a log and be sliced, choose jars without a ridge at the end, such as pint-and-a-half jars or straight-sided wide-mouth jars. The creator says the two one-minute hard boils are important for setting. Refrigeration is an alternative to canning; the transcript does not specify a water-bath processing adjustment for elevations or jar sizes larger than quarts.

Nutrition per serving

• side
• vegetarian
• gluten-free
• holiday
• canning
• water-bath canned