Cranberry sauce recipe

I have just made this and taken photographs quickly with flash.

The recipe is mainly for my niece but I thought anyone might be interested.

It is my own personal combination from a variety of recipes as I like the addition of the orange and cinnamon flavours.

Here is a copy of my recipe card.

But first you need to find a couple of suitable jars (or one large one if you prefer.) The ones I use originally contained pesto.

You need to sterilise these and I keep the details on the other side of the card. Now gather together the ingredients. 

The pack I bought only contained 200g of cranberries so I reduced the sugar to 75g.

Wash the cranberries. 

Zest the oranges. Now I always think it is a bit wasteful to squeeze the oranges for juice when I have cartons of juice in the fridge. So I use a carton. This small carton contains just over twice what I need so I drink the rest!

and eat the oranges later. Put all the ingredients into a pan on the cooker
and heat and stir to dissolve the sugar. When most of the cranberries have popped. Remove the cinnamon stick and put in the jars. Add the lids. This will keep for quite a while.

I was making them very quickly today but ideally, and to make them keep the longest, you would fill the jars and put waxed circles on the top to exclude the air.

As here – 

I open one at Christmas and then open the other (to go with roast chicken) when the first is finished.