Cranberry Tangerine Spread

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Cranberry Tangerine Spread
This is a wonderful holiday spread.  If you make it around Thanksgiving when the cranberries are prevalent you can give it at Christmas as gifts! I like this with tangerine juice, but OJ will do just fine.  As with all canning, get the best ingredients you can afford.  This makes for a superior product and since canning takes a bit to do, you might as well.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In large pan combine cranberries, water, and juice. Bring to a boil. Reduce heat and simmer covered until cranberries pop; about 5 minutes. Remove from heat and cool for 1 hour.
  2. Process mixture in blender or with immersion blender until fairly smooth. Stir in sugar and cinnamon. Bring to boiling while stirring constantly. Reduce heat and simmer until thickened; about 25 minutes.
  3. Remove from heat. Remove cinnamon stick.
  4. Ladle hot mixture into hot sterilized 4 oz canning jars. (1/4" headspace) Affix lids and rims finger tight. Process in water bath for 5 minutes. Cool on racks or towel.
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By | October 15th, 2016|Inspiration, Recipes|0 Comments

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Cranberry Tangerine Spread

Print Recipe
Cranberry Tangerine Spread
This is a wonderful holiday spread.  If you make it around Thanksgiving when the cranberries are prevalent you can give it at Christmas as gifts! I like this with tangerine juice, but OJ will do just fine.  As with all canning, get the best ingredients you can afford.  This makes for a superior product and since canning takes a bit to do, you might as well.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In large pan combine cranberries, water, and juice. Bring to a boil. Reduce heat and simmer covered until cranberries pop; about 5 minutes. Remove from heat and cool for 1 hour.
  2. Process mixture in blender or with immersion blender until fairly smooth. Stir in sugar and cinnamon. Bring to boiling while stirring constantly. Reduce heat and simmer until thickened; about 25 minutes.
  3. Remove from heat. Remove cinnamon stick.
  4. Ladle hot mixture into hot sterilized 4 oz canning jars. (1/4" headspace) Affix lids and rims finger tight. Process in water bath for 5 minutes. Cool on racks or towel.
Share this Recipe
By | October 15th, 2016|Recipes|0 Comments

About the Author:

Leave A Comment