Cranberry Sauce.

My Uncle got me two big boxes of cranberries for Christmas, fresh (and then put in the freezer) from the Oregon Coast. I'm a huge cranberry fan so I was really excited to start working with them. I've only used about 1/4 of them so far and I have so many ideas for more canning goodness.

This Thanksgiving I had some killer cranberry sauce and so I decided to make some of my own to eat throughout the year. This was hands down the easiest thing I've ever canned. It requires almost no prep. There is no peeling, no dicing, no blending into tiny pieces or removing seeds. It was wonderful!

Ingredients:
Two 12 oz. packages of frozen cranberries or roughly 6 cups of cranberries
a small amount of either cranberry juice, orange juice, or water
1/2 t. cinnamon
1/4 t. ground cloves
1/4 t. nutmeg

Wash your cranberries, be sure to remove any sticks.
In a non-reactive pot (make it a big one) bring an inch or so of liquid to a boil (I used cranberry juice).
Once liquid is boiling, add the cranberries.
Let them cook for about 15 minutes or until most of the cranberries have popped. Don't worry if all of them don't pop, it's quite alright.
Stir in your spices, turn off heat and fill your jars, leaving an inch of headspace.

Wipe rims, add your lids and bands.
Process your jars in a water bath for 15 minutes.

This makes about 3 pints of amazingly delicious cranberry sauce that be can accompany meat, mashed potatoes, eaten alone or used like a jam.