Homemade Cranberry Sauce


5 cups fresh cranberries

2 cups water

2 ½ cups sugar

juice of one orange

1 tablespoon of gelatin

Directions: Wash and drain cranberries. Combine cranberries and water in saucepan. Boil over medium to medium-high heat until the skins burst on the cranberries. Remove from heat and smash with spoon until the cranberries make a thick consistency. Add juice of one orange and gelatin mix and bring to a boil. Turn off the heat, pour mixture into hot jars, leaving a ¼ head space. Place 2-piece caps and process 15 minutes in a boiling water canner.

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