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Jellied Cranberry Sauce

Ingredients
  Cranberries 4 1⁄4 Cup (68 tbs)
  Water 1 3⁄4 Cup (28 tbs)
  Sugar 2 Cup (32 tbs)
Directions

Wash, sort and stem berries.
Boil berries and water together until skins burst.
Press through sieve or food mill.
Add sugar to pulp and juice.
Boil almost to jellying point .
Pour hot into hot jars, leaving 1/4 inch head space.
Adjust caps.
Process 10 minutes in boiling water bath.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Cranberry

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