|Source||Adapted from the Ball Blue Book: Guide to Home Canning|
I love cranberry sauce. When we had a surplus of fresh berries. I decided to try my hand at making a batch.
Wash cranberries. Combine sugar, water and cranberries in a large stock pot and bring to a boil. Continue to cook until cranberry skins begin to burst.
Ladle into sterilized pint jars, using a slotted spoon to drain excess juice. Cover berries with juice to leave 1/2 inch headspace. Save the juice for cranberry jelly (look for recipe on our site!). Process for 15 minutes in a boiling water bath.
You may also ladle out the berries and freeze or chill and serve within one week.