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ISO: canning cranberry sauce

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can this recipe be put down in mason jars in the same fashion as a jam or jelly?

Recipe(tried): CRANBERRY SAUCE EXTRAORDINAIRE
Posted by: Leeza on November 4, 1998
Recipelink.com Holiday Cooking Club Message Board

Okay, everyone -- this has been my best-kept secret for 15 years, but I want to share it with all my TKL pals! Happy Holidays!

1 bag of fresh cranberries
1 cup water
1 cup sugar
1/2 teaspoon cinnamon
1/8 teaspoon salt
1 bag of diced fruit bits
1 apple, peeled, cored & diced
1 orange, peeled & pureed in food processor
1 pear, peeled, cored & diced
1/2 cup chopped pecans
1/4 cup port wine

Boil the water and sugar 'til sugar dissolves. Reduce heat to a simmer and add the cranberries, salt & cinnamon. Simmer 'til cranberries all pop (about 15-20 min.) Mash with a potato masher. Add the remaining ingredients (except for the port wine) and continue simmering another 15-20 min. Mixture should be VERY thick, but be careful not to burn it. Remove from heat and stir in the port wine. Let cool to room temperature and the chill in the refrigerator if it's not being eaten right away.
MsgID: 206609
Shared by: julie woodward,st.catharines, ontario
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: canning cranberry sauce
  julie woodward,st.catharines, ontario
2 Recipe: Cranberry Sauce Extraordinaire - canniing info
  Linda Lou,WA
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