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Whole Berry Cranberry Sauce

Submitted by: suzanne-mcminn on August 31, 2010
2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5
Whole Berry Cranberry Sauce

Home-canned cranberry sauce is the best!

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Difficulty: Easy

Servings: 5 pints

Prep Time: 30 minutes   Cook Time: 15 minutes  


7 cups of cranberries
1 (heaping) cup seeded, chopped orange pulp
4 cups sugar
4 cups water


Wash and drain cranberries. Prepare orange pulp. In a large pot, combine sugar and water. Bring to a boil for 5 minutes. Add cranberries and orange pulp. Keep the pot at a boil. Do not stir. When the cranberry skins begin to break open, the mixture is ready.

Ladle into hot jars, leaving 1/4-inch headspace. Adjust lids and bands. BWB 15 minutes.

Categories: Boiling Water Bath, BWB Sauces, Canning, Condiments, Entertaining, Holiday, Preserving, Sauces

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  1. 2-18

    Positively excellent! My guys really loved it. I will no longer buy the commercially canned stuff, WHEN/IF I can find the fresh cranberries to make it as often as I want/need it!

  2. 11-3

    This sounds yummy, will try it this year. Does the orange pulp include the skin, or do you peel it and then chop it up? How many oranges to make a heaping cup of pulp?

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