Wednesday, November 18, 2009

Spiced Cranberry Sauce

1 cup orange juice
1 cup sugar
1 bag (12 oz.) cranberries
1-2 Tbsp. cinnamon or pumpkin pie spice

Combine o.j. and sugar in a saucepan and bring to a boil. Rinse cranberries and add to the juice mixture. Boil until all the skins pop, about 10 minutes, stirring occasionally. Add cinnamon/spices and stir, mashing berries to desired consistency.

You can either chill and use right away or can it.

Canning directions:
Yields 3 half-pints

Wash and sterilize jars, and simmer lids until ready to use. Fill each jar to within 1/2-inch of top of jar. Wipe rims with damp cloth to remove residue. Place lids on jars and tighten bands. Place in boiling water bath and process for 15 minutes.

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