Jellied Cranberry Sauce
|Cranberries||4 1⁄4 Cup (68 tbs)|
|Water||1 3⁄4 Cup (28 tbs)|
|Sugar||2 Cup (32 tbs)|
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.
Process 10 minutes in boiling water bath.