Makes about 7 (1/2-pint) jars
|4||large oranges, divided|
|7||(1/2-pint) jelly jars with lids and screw bands|
|2||packages (12 ounces each) fresh cranberries, washed and drained|
- Remove peel from 2 oranges in long strips with sharp paring knife, making sure there is no white pith on peel. Stack strips; cut into thin slivers. Measure 1/4 cup; set aside.
- Add orange peel to 1 inch boiling water in 1-quart saucepan. Boil over medium heat 5 minutes. Drain; set aside. Peel remaining 2 oranges; discard peel. Remove white pith from all 4 oranges; discard pith. Separate oranges into sections. With fingers, remove pulp from membrane of each section over 2-cup measure to save juice, discarding membrane. Dice orange sections into same cup. Add additional water to orange mixture to make 2 cups, if necessary; set aside.
- Sterilize jars, lids and bands in boiling water.
- Combine sugar and water in heavy 6-quart saucepan or Dutch oven. Bring to a boil over medium heat. Add reserved orange peel, orange mixture and cranberries. Bring to a boil, stirring occasionally. Boil about 10 minutes or until mixture thickens and cranberries pop.
- Remove jars, lids and bands from hot water. Ladle hot relish into hot jars, leaving 1/2-inch space at top. Run metal spatula around inside of jar to remove air bubbles. Wipe tops and sides of jar rims clean. Place hot lids and bands on jars. Screw bands tightly, but do not force. To process, place jars in boiling water; boil 10 minutes. Remove jars with tongs; cool on wire racks. (Check seals by pressing on lid with fingertip; lid should remain concave.) Label and date jars. Store unopened jars in cool, dry place up to 12 months. Refrigerate up to 6 months after opening.
Check out more recipes for Sweet Sauces