1. Prepare Cranberries. Wash cranberries. Spread on paper-towel lined baking sheet and remove any stems and soft berries.

2. Cook Cranberries. Combine cranberries and water in a large pot. Cook over medium-high heat until berries pop and are soft, about 10 minutes. Some white foam might appear while the cranberries cook. This is normal.

3. Mash Cranberries. Reduce heat to low and mash cranberries with a potato masher or the back of a wooden spoon. Stir. (For a smooth cranberry sauce, press the cooked cranberries through a fine mesh strainer.)

4. Add sugar. Stir in the granulated sugar and, if using, the orange zest and juice. Increase heat and bring to a boil. Once the sauce reaches a boil, cook for three minutes. (Use a timer for this step.) Taste. If the sauce is too sour, add additional sugar. If you add additional granulated sugar, boil for an additional minute.

5. Fill Jars. Ladle cranberry sauce into hot jars. Leave ½-inch headspace. Using a canning tool, remove air bubbles. Wipe the rim of jars and place the canning lid on jar. Screw on the canning ring; fingertip tight. Place jars into boiling water. When water returns to a boil, process jars for 15 minutes.

6. Cool Jars. Remove jars from the canner. Allow to sit for 24 hours. Wipe jars. Check lids for seal. Label and store for up to one year.

How to Prepare the Jars. Basic Waterbath Canning Steps, Explained

1. Prepare Jars. Wash jars and inspect for any cracks. Place a rack or silicone liner in the bottom of a large pot. Place empty jars in the pot. Fill with water. (Water should cover the empty jars by 1-inch.)

2. Heat Water. Bring the water to a simmer. Heat jars for 10 minutes. This prevents the jars from cracking when you ladle hot sauce into them.

3. Fill Jars. When cranberry sauce is ready, lift hot jars from the canning pot. Fill as directed.

4. Heat Jars. Return jars to pot. Check that there is one to two inches of water covering the jars.

5. Process Jars. Cover pot. Increase heat and bring water to a boil. When the water reaches a boil, start your timer. Process (boil) the jars for 15 minutes. Maintain a rolling boil for the entire 15 minutes.

6. Cool Jars. After 15 minutes. Turn off heat. Remove lid from pot. Allow the jars to sit in the pot for 5 minutes. Then lift jars out of the canner and place on a dry towel. Do not remove band (ring) from jar. As the jars cool, the lids might make a pinging sound.

7. Check Jars. After 24 hours, remove the band, wipe the jars, and check the seal. If a jar has not sealed, place it into the refrigerator and enjoy within a few days. Sealed jars may be placed on a shelf. (The best storage is between 50 and 70 degrees F.