Canned Cranberry Jelly

I was inspired by this post by Food in Jars. And what a great way to prepare for thanksgiving.  Not sure whether this is more jelly, sauce or jam. But looks good!

Canned Cranberry Jelly
Yields 1 pint (or 4 quarter pints, the itty bitty 4 oz jars)

Start your boiling water bath canner by heating the water. Get your jars and lids figured out.

Simmer until berries burst:
1 lb cranberries
1/2 C sugar
1/2 C apple cider vinegar

Taste and add more sugar or lemon juice if needed (original recipe ad 1.5 C sugar!)

Blend in vitamix blender or pass through food mill/strainer to break up skins.  I liked the thick texture achieved by the blender-- luscious!

Pack in sterilized jars with 1/2 inch headspace. Can in boiling water bath canner for 15 minutes.