Friday, November 1, 2013

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.

12 oz package fresh cranberries
1 c water
1/2 c tangerine or orange juice
3 c sugar
1 cinnamon stick
Makes 6 4-ounce jars


  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.


  1. Is that half a _cup_ of tangerine or orange juice? It says 1/2 tangerine...

  2. Wow! Can't believe I never saw that OR your comment! It is 1/2 cup juice