1After zesting the entire orange, cut orange into pieces and remove the pits. Fine-chop or pulverize the orange in your food processor.
Wash jelly jars and snap lids in hot soapy water (I put them all in the dishwasher). Rinse with boiling water, prior to filling.
2Combine cranberries, orange zest, chopped orange, orange juice
Place these ingredients in a 2 qt. saucepan.
Cover saucepan and bring to a boil over medium heat.
3When berries begin to pop, turn heat down to low and continue cooking until mixture thickens to your preferred consistency..
Stir well at regular intervals; do not allow mixture to stick to saucepan.
4When you are happy with the consistency, remove from heat; add Splenda and stir until well-combined; your total yield should be at least 4-6 jars.
5Pour cooked cranberry sauce into jelly jars to approx.. ½ inch from jar-lip. Clean any cranberry from jar lip. Seal with snap lids and metal rings.
6Process jars in boiling bath for 15 – 20 minutes.
To Process: place filled and capped jelly jars in boiling water. Ensure the jars are covered with water.
7Remove from boiling bath, and set aside to cool completely. During the cooling period, lids will “POP”.
You will love to hear the POP sound; it is your assurance that the jars are vacuum-sealed and ready for storage in your secret place until time to serve. Cool completely on your counter-top... even overnight.
8If you do not wish to use the water-bath processing and preserving method, cooked cranberry-orange sauce can be frozen in freezer-paks of your choosing. Allow to cool completely before freezing.
9Jars of sealed cranberry sauce will keep for several years; but you won’t have them that long. Serve with any poultry or wild meat at Thanksgiving, Christmas, Easter, your best friend’s birthday etc. Any "ole" time is Cranberry time.