Adventures in good eating — recipes and food writing by Margaret “Meps” Schulte
CRANBERRY BUTTER WITH ORANGE ZEST
3 lbs cranberrries (4 12-oz bags)
1 c water
Sugar
1-2 tsp grated orange zest
Place cranberries in large nonaluminum pan with water. Bring to a boil and simmer, stirring occasionally, 35-40 minutes or until very, very soft. Press through a sieve into a nonaluminum bowl.
Measure pulp. For each 2 C, add 1 1/2 cups sugar. Cook over medium-low heat until sugar dissolved. Reduce heat to low and cook for an hour, stirring frequently, until it looks thick like applesauce. Stir in orange zest.
Can in 5 half-pint jars; process in boiling water bath for 15 minutes.
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2 Responses to “CRANBERRY BUTTER WITH ORANGE ZEST”
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February 27th, 2007 at 12:14 pm
This Cranberry Butter w/orange is yummy!…but you already know that.
February 27th, 2007 at 12:31 pm
I love anything with cranberries in it, and this is the most concentrated dose of cranberries possible! My only complaint is that stores don’t sell them frozen year-round. I have to buy bags of fresh ones during the three months they’re available and freeze them myself. Not an easy thing to do, if your freezer is the size of a shoe box.