Homemade Jellied Cranberry Sauce

Step 1

Wash cranberries, removing any bad ones. Drain in a strainer for a few minutes to remove excess water.

Step 2

In a large pot, combine water and cranberries. Cover and bring mix to a boil. Boil until cranberry skins pop.

Step 3

Add mixture to a food processor (or use an immersion blender) and puree well.

Step 4

OPTIONAL: Strain mix through a strainer, food mill, or cheesecloth to remove skins and seeds. You can also leave the pulp if desired.

Step 5

Add mixture back to the pot and mix in the sugar. Bring to a boil and boil to gelling point (or until the mix coats the back of a spoon well).

Step 6

Pour mixture into the desired container and refrigerate overnight. Serve cold.

Step 7

Ladle hot jelly into hot jars, leaving 1/4 inch headspace. Remove bubbles and add lids and rings. Process 15 minutes in a boiling water canner.