Every year around Thanksgiving, I make a new variation on cranberry sauce. This year’s version includes fresh cranberries, fragrant orange zest, and segmented orange flesh, and is sweetened with honey. You can see me demonstrating this recipe over on the Food in Jars Facebook page on Monday, November 11, 2018 at 9 pm ET/6 pm PT.
- 4 cups cranberries, washed and picked over
- 2 navel oranges, zested and segmented
- 1 cup orange juice
- 2/3 cup honey
- Prepare a boiling water bath canner and enough jars to hold 4 cups of product.
- In a medium pan, combine the cranberries, orange zest and segments, orange juice, and honey.
- Put a lid on the pan, place it on the stove over high heat, and bring the liquid in the pan to a boil.
- Reduce the heat to medium-high, remove the lid, and stirring occasionally, simmer until the cranberries pop and the liquid has reduced.
- When you like the consistency of the compote, funnel it into jars, wipe the rims, apply the lids and rings, and process the closed jars for 10 minutes in a boiling water bath.
- When the time is up, pull the pot off the heat, remove the lid, and let the jars cool gradually in the water for ten minutes.
- When that time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.