If you've not tried making your own cranberry sauce, you must do so right this second. It's fall and the cranberries are plentiful. Don't worry about messing it up. It'll either under-gel or over-gel if you do-- either way it'll still taste good. Oh, and the sauce I make includes whole and chopped cranberries and gels rather solid. Stop reading now if what you want is the jelly you can see through with no chunks. I'm a fan of the chunks. Please don't quote me out of context on that one.
The recipe here is for a relatively large batch of sauce. You'll end up with about a dozen pint-sized jars. If you decide to make a smaller batch, lessen the boiling time. Half a batch of the recipe below should be boiled for about 15 minutes.
Here's what you'll need:
5 Lbs of whole cranberries (fresh or frozen)
10 cups of water
15 cups of sugar
Place half of your cranberries in a large stock pot with the water and turn on the heat. While you're letting that heat up, chop the rest of your berries in a food processor. How much you chop them is up to you. Pour those berries into the pot. Stir berries in with the water occasionally until it comes to a boil. Boil, while stirring, for 6 minutes. Add the sugar and stir it in thoroughly. If you're like me, you'll be impatient about watching the pot until it boils, so you might as well get another batch of jam or pickles started, or make some coffee while you wait. Still, keep an eye on the pot so nothing burns to the bottom.