I like having cranberry sauce around to eat with veggie balls and mashed potatoes year round, so I decided to can a batch this year. This recipe comes from the Ball Blue Book Guide to Preserving (2020 edition, page 21), and is a fairly quick and easy recipe, with only 3 ingredients. I used a 2 pound bag of cranberries, which came out to the 2 quarts (8 cups) that the recipe calls for, and got 5 pints of cranberry sauce out of it.
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