Recipe yields 3 pints

Prepare for Canning

• Wash the jars you'll use, making sure each is clean and free of nicks in the rim, which could impede sealing.
• Wash the lids and rings in hot soapy water.
• Place empty jars in a canning pot or large stock pot with enough water to cover by an inch or two, cover pot, and set on high heat. It can take awhile for the water to heat, so get it started before you begin making the recipe.

Make the Cranberry Sauce

• Measure all ingredients together into a medium-size saucepan.
• Cook over medium heat for about 20 minutes, stirring occasionally, until mixture begins to simmer. Use a potato masher or the back of a wooden spoon to pop the cranberries, mashing until you’re happy with the consistency (it will thicken some as it cools). If you prefer a smoother sauce, use an immersion blender to puree the cooked ingredients right in the pan.

Process the Jars

• Remove the empty jars from the canner, draining the water back into the pot.
• Transfer the hot ketchup to canning jars using a ladle and a canning funnel, leaving a 1/2" headspace between the top of the ketchup and the jar rim.
• Wipe the rims thoroughly with a damp cloth. Residue on the jar rim can impair sealing.
• Set a flat lid on each jar as you fill it and screw on a canning band to fingertip tightness.
• Use a jar lifter to transfer the jars into boiling water in the canner. Return water to a boil and process for 20 minutes.
• When time elapses, lift jars from the canner onto a clean towel on a solid surface. Place them where they won't be in a draft or be disturbed for 24 hours. Resist pressing the lids, as you don't want to accidentally push one in and create a false seal.
• Check seals after 24 hours. The lid should be solid; if it flexes, the seal failed. Keep that jar in the fridge and use it first.
• Wash jars and store in a cool, dry, dark place without their canning rings.