1-12 Ounces of Cranberries. Frozen or fresh are fine.
1-Cup Apple Juice. If you don't have apple you can use Cranberry or Orange, any of them are fine.
1-Cup Pure Maple Syrup. Make sure that it's pure, read the label.
3-Tablespoons Orange Juice
1-Teaspoon Orange Zest
Directions:
Wash the Cranberries well in a colander under cool water, pick out any bad ones or remove stems on those that still might have them. Once that is done, put them into a medium sized sauce pan.
Pour your Apple Juice or what other juice you have chosen in to the saucepan. Add in the Pure Maple Syrup. Add in the 3-Tablesoons of Orange Juice.
Mix all of the contents into the sauce pan and turn the heat on high until it reaches a rolling boil.
Once it comes to a rolling boil, turn the heat down to medium-low and continue cooking for about 10-minutes or until the juice starts to become thick. Stir so it doesn't burn or stick to the sauce pan.
Turn off the heat. Have available a sterilized mason jar or another glass container. Using a funnel, put the cranberry sauce inside. Put on your sterilized lids. This is not a canning process and you need to use this up with in a week or so. There is a process in doing a water bath canning and pressure canning. Enjoy!
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