Canned Cranberry Orange Sauce
How to Make Canned Cranberry Orange Sauce
- Prepare jars in water bath and keep hot. Place lids and rings in very hot water and set aside. Do not boil lids and rings.
- Rinse cranberries in a colander and remove any stems, etc. Set aside.
- Ladle into hot jars leaving 1/2 inch head space. Run a small spatula around the inside of each jar to remove any air bubbles. Place lids and rings. Rings should be finger tip tight.
- Process in water bath for 15 minutes. Remove to a clean dish towel away from direct sunlight and leave for 24 hours. Test for seal. Refrigerate any unsealed or leftover sauce for up to two weeks. Sauce tastes best after it has rested for at least two days. Store in a dark cupboard. Will keep for up to one year.