Yield: 2 x quarter-litre (½ US pint / 8 oz / 250 ml) jars
x quarter-litre (½ US pint / 8 oz) jars
(3 cups / 12 oz. Fresh or frozen.)
(1 ½ cups / 12 oz)
(white. ½ cup / 4 oz. See also "Sugar Alternatives" below.)
Wash and stem the cranberries.
Take a large stainless steel pot. Put in it the cranberries and water.
Put pot on stove over high heat and bring to the boil, stirring, then reduce to a steady simmer for 10 minutes or until the cranberries are soft and have popped.
Remove pot from stove.
Take a quarter of the cranberry pulp, put in a small bowl.
Whisk in the pectin powder all at once and then either the sugar or liquid stevia or honey, set aside.
Add the calcium water into the pot with the rest of the cranberry; stir well.
Put pot back on stove, and bring the mixture to a full boil.
Add the pectin mixture a small dollop at a time to the pot mixture, stirring all the while.
When the pectin mixture is all in, let the mixture cook for 1 more minute.
Ladle into quarter-litre (½ US pint / 8 oz) jars.
Leave 1 cm (¼ inch) headspace.
Debubble, then adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process for 10 minutes; increase time as needed for your altitude.
Cranberry Sauce. www.healthycanning.com