Whole Cranberry Sauce

This recipe is for canning. The cranberries need to be firm, ripe, and have no bruises or bad spots. Make sure you wash them well.Make sure you leave enough headspace when you fill the jar. Foods that have been canned make great gifts. I will usually make alot, make some preserves and homwmade bread, and make up gift baskets, around the holidays.

• Ready In: 18 mins
• Yields: 4 pints

Ingredients

• 4  cups sugar
• 4  cups water
• 8  cups fresh cranberries (about 2 pounds)

Directions

1. Combine sugar and water in a large Dutch oven; bring to a boil, and boil 5 minutes. Add cranberries; boil, without stirring, 6-8 minutes or until cranberry skins start to pop. Quickly spoon into hot sterilized jars, leaving 1/4 inch headspae. Remove air bubbles, by running a RUBBER spatular around inside edges of glass, wipe jar rims. Covber at once with metal lids, and screw on bands. Process in boiling water bath 10 minutes.