Wash berries. Discard soft or bruised berries.
In a large pot or Dutch oven, combine all ingredients.
Over medium-high heat, bring to a boil, stirring constantly until sugar dissolves.
Continue boiling until cranberries pop – or burst open, usually 10-15 minutes.
Sauce should be thickened somewhat. If you aren’t sure, check the temperature. A good setting for sauce is 217-218 degrees, or about 5 degrees above boiling water temperature.
Ladle into jars leaving ½ inch headspace. Wipe of jar rim with a damp paper towel.
Top with two-piece lids. Process in a boiling water bath for 10 minutes.
Let cool for 5 minutes in canner. Remove and let sit for 12 hours.
Makes 3-4 pints.
