Whole Cranberry Sauce
Cook the cranberries only until they “pop,” but no longer. Adding any amount of cooking time will make them bitter.
INGREDIENTS | MAKE 6 PINTS
4 cups sugar
2 cups water
8 cups (about 2 pounds) cranberries, washed and stemmed
Boil together the sugar and water for 5 minutes.
Add the cranberries and boil without stirring until the skins burst.
Pour boiling hot sauce into sterilized jars, leaving ½ inch of head space. Run a rubber spatula around the inner side of the jar to remove any air bubbles.
Seal and process for 10 minutes in a boiling water bath.