Canned Cranberry Sauce recipe

When I went to my Sisters for Thanksgiving I sent apple and peach pie filling and 3 jars of canned Cranberry Sauce that I had made. The cranberry sauce went over well, there was none of the three jars left, and my sister wanted the recipe so I thought that I would put it here so that I could reference it later if need be. It was partly taken from the Ball Blue Book of Preserving, one of the best canning books I have.

Cranberry Sauce - Whole Berry
Yield about 6 pints
8 cups cranberries
4 cups sugar
4 cups water
zest of a lemon or an orange
2 tablespoon ground ginger
1/2 to 1 cup of crystallized ginger, this depends in how much of a zing you want

Wash and sort cranberries
Combine sugar and water in a large saucepot. Boil 5 minutes.
Add cranberries. Continue boiling, without stirring, until the skins burst. Lower temp to low.
Add the zest, ground ginger and crystallized ginger. Stir, smash cranberries with potato masher until the texture you like.
I tend to have to cook the cranberry sauce for 30-40 minutes to get the constancy that I like. Just stir every once and a while.

Ladle hot sauce into hot jars, leaving 1/4 inch head space. Adjust two piece caps. Process 15 minutes in a boiling water canner.

I had to add another 15 minutes for altitude. I am at 6038 ft, just over 6000ft.