Ingredients:
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.
Wednesday, November 18, 2009
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