Cindi's Spiced Cranberry Sauce - two versions

From Cindi Laws, Blind Bob’s Bakery & Kitchen

Spiced Cranberry Sauce*

1 small orange
1 bag of cranberries, preferably fresh(8)

1 cup of orange juice
1⁄2 cup of water
1-1⁄2 cups of sugar
1 teaspoon cinnamon
2 teaspoons ground ginger

Cranberries naturally have a lot of pectin. While you can add pectin for a thicker, more jelled sauce, it is not necessary. If you want to add pectin, put it in the after the berries have boiled ten minutes, return to a boil and boil it a full minute.

1. Zest the oranges, reserving the zest for another use(9).

2. Using a sharp knife, cut the peel and pith from the oranges, and chop into 1⁄2" – 3⁄4" pieces.

3. Into a medium (2-3 quart) pot, put the cranberries, oranges, orange juice and water over medium high
heat and bring to a boil. Add the spices.

4. Simmer cranberries for 10 minutes. You will hear them pop, and when popping slows, they are done.

*I substituted a can of mandarin oranges, eliminated the water and reduced sugar to 1/2 cup

(8) Frozen cranberries work, but will release more juice
(9) Orange zest is spectacular in desserts, especially chocolate. Yes, I am brilliantly thrifty.

Home Canning Spiced Cranberry Sauce

2 large oranges
4 bags of cranberries, preferably fresh(1) 
2 cups orange juice
2 cups of water
5-1⁄2 cups of sugar
1 tablespoon cinnamon
2 tablespoons ground ginger
1⁄2 teaspoon of butter
1 pouch or package of fruit pectin

1. Sterilize enough canning jars for 16 cups of sauce(2), and put new lids and bands in simmering water.

2. Zest the oranges, reserving the zest for another use(3). Using a sharp knife, cut the peel and pith from the oranges, and chop into 1⁄2"–3⁄4" pieces.

3. Into a large (6-8 quart) pot, put the cranberries, oranges, orange juice and water over medium high heat and bring to a boil. Add the spices.

4. Simmer cranberries for 10 minutes.

5. Drain cranberries, preserving liquid.(4)

6. Return cranberries to pot and add the sugar and butter(5) and bring to a full, rolling boil(6) on high heat, stirring constantly. Add pectin and stir in well. Return to a full boil, and boil for exactly one minute.

7. Skim off any foam(7) with a metal spoon.

8. Ladle quickly into prepared jars, filling to within 1⁄4” of tops. Wipe jar rims and threads, and cover with lids and rings. Tighten and invert.

9. After 10-15 minutes, flip the jars upright and press in the middle. If it makes a “pop” and stays down, your jars are now sealed. If you let them cool longer, they may pop on their own.

10. If the lids have not sealed after 20-25 minutes, you will need to put them in a water-bath canner.

11. To use a water bath canner, fill it with enough water to cover tops of jars by 1–2 inches and bring to a boil. Insert the jars into the canner rack and lower it into the boiling water. Cover and boil gently for 10 minutes.

12. Carefully remove the jars from the canner and set on towels or a cooling rack. Check lids again after an hour. Any lids that spring back when pushed have nor sealed and will need to be refrigerated.

(1) Frozen cranberries work, but will release more juice
(2) Use half-pint or pint jars. Do not use quart jars.
(3) Orange zest is spectacular in desserts, especially chocolate. Yes, I am brilliantly thrifty.
(4) This spiced juice can be sweetened with sugar and added to whip cream for a cranberry mousse or roulade filling, or added to a cheesecake filling. You’re welcome.
(5) The butter minimizes foaming.
(6) A boil that can’t be stirred down.
(7) The foam could also be used in a dessert; it will gel.