SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Cranberry-Orange Spread

Makes: 36 servings
Serving size: 1 tablespoon Yield: six 4-ounce jars
Prep 20 mins Cook 30 mins Cool 1 hr Process 5 mins
Cranberry-Orange Spread
  • 1 12  ounce package  fresh or frozen cranberries
  • 1  cup  water
  • 1/2  cup  orange juice
  • 3  cups  sugar
  • 2 1/2  inches  stick cinnamon

1. In a large heavy saucepan combine cranberries, the water, and orange juice. Bring to boiling; reduce heat. Simmer, covered, about 5 minutes or until cranberries pop. Remove from heat; cool for 1 hour.

2. Transfer cranberry mixture to a blender or food processor. Cover and blend or process until smooth; return to saucepan. Stir in sugar and stick cinnamon. Bring to boiling, stirring constantly; reduce heat. Simmer, uncovered, about 25 minutes or until mixture is thickened, stirring frequently. Remove from heat. Remove and discard stick cinnamon.

3. Cool before serving. Store in the refrigerator for up to 2 weeks or freeze for up to 6 months.

From the Test KitchenGift It
  • Ladle hot cranberry mixture into hot, sterilized 4-ounce canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes six 4-ounce jars.
Nutrition Facts (Cranberry-Orange Spread)
  • Servings Per Recipe 36,
  • cal. (kcal) 53,
  • carb. (g) 14,
  • sugar (g) 13,
  • vit. C (mg) 2,
  • Potassium (mg) 11,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe