Sterilization of jars and lids
Put a grill at the bottom of a large pot. Put the jars on the rack, cover with water, bring to a boil and boil 10 minutes. Reserve the jars in water until potting. Put the lids in a small saucepan, cover with water, bring to a boil, close the heat and leave in water until potting.
Servings: Gives 3 jars of 250 ml (1 cup)
In a large stainless steel saucepan, add cranberries, sugar, zest and lemon juice, zest and pieces of orange. Bring to a boil over low heat stirring constantly with a wooden spoon, reduce heat and simmer about 5 Minutes until cranberries burst, stirring occasionally to prevent the sugar from sticking to the bottom of the pan.
Fill sterilized hot jars up to 1 cm (1/2 in) from the edge. Using a damp paper towel, wipe the edge of the jars. Close with the lids and place in the pot of water.
Ingredients
Directions
In a large stainless steel saucepan, add cranberries, sugar, zest and lemon juice, zest and pieces of orange. Bring to a boil over low heat stirring constantly with a wooden spoon, reduce heat and simmer about 5 Minutes until cranberries burst, stirring occasionally to prevent the sugar from sticking to the bottom of the pan.
Fill sterilized hot jars up to 1 cm (1/2 in) from the edge. Using a damp paper towel, wipe the edge of the jars. Close with the lids and place in the pot of water.
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