Today I canned some whole berry cranberry sauce. I had some  Cranberry Sauce- jellied in the pantry. It is really easy to prepare and you make it using the water bath method so you do not do any pressure cooking a t all. It making jelly and preserves except you want the Cranberry Jelly thicker. The first recipe will take one and part of a second 12 oz bag. The Whole Berry Cranberry Sauce uses two 12 oz. bags. Sometimes when canning you do not get the amount in the recipe. This is usually the result of cooking the sauce beyond the minimal gel point. You can see I only got 4 canned pints. It ended up being 4 1/2 pints and I did not can the 1/2 jar.

This was not grown in my garden but someday I am going to try growing high bush cranberries. They are not a true cranberry  but are an excellent substitute for cranberries. Make sure you plant the true North American species,  Viburnum opulus var. americana because the European varieties are too bitter.


Cranberry Sauce Jellied

1 1/4 cups cranberries

1 3/4 cups water

2 cups sugar


Wash cranberries, drain. Combine cranberries and water in a saucepan. Boil until skins burst.Press mixture through a sieve or food mill. Add sugar to cranberry pulp and juice. Boil mixture almost to jelling point. Ladle hot sauce into hot jars, leaving 1/4 inch head space, Adjust two piece caps. Process 10 minutes in a boiling water canner.

Yield 2 pints


Cranberry Sauce- Whole Berry

8 cups cranberries

4 cups water

4 cups sugar

Wash cranberries, drain. Combine sugar and water in a large sauce pot. Boil 5 minutes. Add cranberries. Continue boiling without stirring until skins burst. Ladle hot sauce into hot jars. leaving 1/4 inch head space. Adjust two piece caps. Process 10 minutes in a boiling water canner

Yield: 6 pints.




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