Cranberry Sauce
(from Coker Family’s recipe box)
This will be as pretty and firm as store bought canned sauce and be much better. So good and so easy you will never buy canned again!
Source: Linda B. Coker
Categories: Marinade & Sauce
Ingredients
- 1 1/2 bag cranberries washed
- 1 pint boiling water
- 2 cups sugar
Directions
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Tip: You can buy cranberries when in season and toss the bag into the freezer…make this sauce any time of the year.
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Pour berries into large saucepan of boiling water.
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Bring back to a boil, count 8 minutes and boil slowly.
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After 8 minutes pour through a strainer, I use a canning type funnel strainer with a large wooden thing that you can press through all the pulp, but not the skins. It is important to retain as much of the pulp and juice as possible. (be sure to scrape all the pulp off of the outside of the funnel) My mother always just used a large strainer and patiently pressed pulp through with a wide spoon.
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Add the sugar to juice and pulp.
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Bring to a boil, boil slowly for 4 minutes stirring constantly.
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Pour into a jar or pretty container, chill. TIP: Be sure to place a large metal spoon into your glass container, pour the hot cranberry sauce onto the spoon and let it flow off the spoon and into the container…the spoon will absorb some of the heat and keep your glass container from cracking. If you are really worried about the glass cracking, allow mixture to cool just a little, not too much, it starts to “set-up” pretty quick.