Cranberry Sauce — NCHFP
Tested NCHFP boiling-water canning recipe for cranberry sauce.
Ingredients
- 4 cups cranberries
- 1 cup water
- 2 cups sugar
- 1/2 tsp butter optional, to reduce foam
Equipment
- Boiling-water canner
- Canning jars Use the jar size specified.
Directions
- Wash cranberries and cook in water until soft. Press through a fine sieve for smooth sauce, or mash/leave whole for tested variations.
- Add optional butter, stir in sugar, bring to a boil and boil 3 minutes.
- Fill hot half-pint or pint jars, leaving 1/2-inch headspace; remove bubbles, adjust headspace, wipe rims and apply lids.
- Process 15/20/20/25 minutes at 0–1,000/1,001–3,000/3,001–6,000/above 6,000 ft.
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Recipe Notes
Safety status: tested. Smooth, crushed, and whole-berry variations are included in the official directions.
Exact source: https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/cranberry-sauce/