Cranberry Sauce

I love cranberry sauce. I don't like big huge chunky pieces in my sauce and yet I don't like it all pureed either. So - I make my own. It's very easy to do.

Homemade Cranberry Sauce
2 qts cranberries (2 bags from the store)
3 1/4 cups sugar
2 1/2 cups water

Place the sugar and water in a large pot and bring to a boil. Boil for 5 minutes.

Simmer your lids.

Pick through the cranberries. I have 2 quarts here. I used two packaged bags from the produce section at the store.

After the sugar water has boiled for 5 minutes add in the cranberries.

Give a quick stir and take out the spoon.

Without further stirring - let everything come to a boil. You will hear popping sounds as the skins break on the cranberries. This is good. You want this to happen. This process will take about 5-10 minutes.

Since I don't like chunks in my cranberry sauce I get out the potato masher.

I start smashing the berries until it is the consistency I want. Basically it's broken berries and not pure sauce or pure whole berries. Personal preference. You make yours the way you like.

Start filling your jars. Leave 1/2 inch headspace. I like to use pints and half pints. You can use quart jars as well.

Using your handy lid tongs - start putting the lids on your jars.

Next - screw on the bands.

Place your jars in/on your canner. I am using my steamer canner this time. Waterbath canners are another way to go to. Process for 15 minutes adjusting time for your altitude.

This batch of cranberry sauce gives me 2 pints and 4 half pints. I can't wait for the holidays!