Cranberry sauce with a Twist
Added by Despina33 | Wed 28 Jan 2009 @ 12:03
6 clementine or 6 mandarin
2 cup water
2 x 12 oz bags fresh or frozen cranberries
2 cup granulated sugar
Different way to make your sauce. Here below is also a picture of the ingredients in the pot.
Scrub clementines in hot soapy water; rinse well and let dry.
Cut out stem end of each.
Halve, squeeze out juice and discard seeds.
Cut skins into fine slivers and place in large heavy saucepan; pour in water and bring to simmer over medium heat.
Reduce heat to low; cover and simmer very gently, adding a little more water if necessary to prevent burning, for 30 minutes or until skins are tender and break easily when pressed.
Add clementine juice; return to boil over medium heat.
Stir in cranberries and sugar; bring to boil.
Boil vigorously for about 5 minutes or until berries are popped and sauce is thickened.
Pour into 8 sterilized canning jars, leaving 1/2-inch (1 cm) headspace.
Process in boiling water bath for 5 minutes; transfer to rack and let cool. (Or seal and refrigerate for up to 3 weeks
about 8 cups (2 L)