Canning: Cranberry Sauce

Recipe: Foodie With Family

• 4 bags fresh cranberries 12 ounces each
• 4-5 cups sugar
• The juice of one orange plus enough water to equal 2 cups
• The zest of 1 orange

• Combine the sugar, orange juice, zest and water in big stockpot over high heat. Bring to a boil. Add the cranberries and return to a boil. Reduce the heat and boil gently for 10 minutes while the cranberries pop open.
• Pour into a fine-mesh sieve over a heat-proof bowl until all that remains is a paste of little twiggy bits and seeds from the cranberries and orange zest. Pour into sterile canning jars, leaving 1/4-inch headspace. Wipe the rims, place new lids on the jars, and screw the rings into place until finger-tip tight.
• Store in the refrigerator or can