Wash and rinse six pint sized canning jars, keeping them hot until ready for use. Prepare the lids according to the manufacturer’s instructions.

In a large Dutch oven, combine all the ingredients except the cranberries. Bring to a boil over high heat, then reduce the heat slightly and boil gently for five minutes.

Add the cranberries, reduce the heat again, and simmer the mixture for twenty minutes, stirring often to prevent scorching.

Spoon the hot mixture into clean, hot pint jars, leaving a quarter inch of headspace. Keep the saucepan over low heat while you fill the jars.

Use a non-metallic utensil to remove air bubbles, then adjust the headspace if needed.

Wipe the rims of the jars with a dampened, clean paper towel, then apply the two-piece metal canning lids.

Process the jars in a boiling water canner for 10 minutes, adjusting for altitude as needed.

Let the jars cool undisturbed for 24 hours. After cooling, check the seals, label the jars, and store them in a cool, dark place.