Cranberry Juice and Jellied Sauce

I believe I have told how to make the juice before but am not sure why I didn't tell how to make the cranberry sauce since it is done at the same time. Cranberries were finally marked down at the store to a dollar a bag (last year I got some for a quarter a bag, and these will probably go down again if they don't all get bought). I got 5 bags this time. I washed them, picked through them and then put them all in my 16 quart stock pot. I added 6 cups of water for each bag so 30 cups. I then started them cooking and waited stirring them occasionally. After 10 minutes or so the cranberries started to pop. I let it go for a little while longer until a lot of them had popped. I then strained it all through cloth into another large pot (do not squeeze or mash the berries).

 

I added 1 cup of sugar per bag of cranberries and stirred it until all the sugar was dissolved.  That's it. The juice is made. I put some in a pitcher for us to drink right away.

 

The rest was put into quart jars and water bath canned for 10 minutes. Altogether there was 8 quarts of juice. 

Now for the jellied cranberry sauce. The pulp from making the juice was put through the strainer. 

 

It was then put back in the pan with 1 1/3 cups water per every 2 bags of cranberries (you figure it out if you want to I just used my cup and measured twice and then half again). Add a box of pectin and bring it to a boil stirring almost all the time because the sauce is easily scorched. 

When it boils add 1 cup of sugar for each bag of cranberries. Bring to a rolling boil and boil 1 minute. Jar and water bath can 10 minutes. 

Five pints (I ran out of pint jars that is why there are a few half pint jars there). I am quite hopeful that they will jell since I was able to make some last year that did. This makes some really good jellied cranberry sauce and it is nice to be able to have it for other meals besides Thanksgiving.