Quick and easy
I made this quicker by using a hand blender rather than the sieve. It means it’s more of a jam rather than a jelly, but I like the texture of the whole fruit and not wasting any of it. When making it again I’d use less sugar as it’s quite sweet and I’d like it a bit more tart. It filled 2x 1 lb Jared when blending it.
I made this recipe exactly, but it would not set. I squeezed a 1/4 of an orange and 1/4 of a lemon and maybe added too much water. So, I added some Knox gelatin and it turned out perfectly! It was so good that folks were bickering over the last bit. Therefore, I agreed to make extra batches to settle the squabbles. Gee whiz people! lol
My husband is trying to follow a FODMAP diet and high fructose corn syrup is a big no no. Canned cranberry sauce is made with it and I thought we'd just have to give that up until I discovered this recipe. Couldn't believe how simple it was and how good it tastes. The next time I make it, I'm going to try one reviewer's suggestion that you add 1/2 cup water instead of 1 cup for a thicker sauce.
Very easy to make and is so much better than store bought. I did decrease the water by a quarter cup but otherwise followed the recipe. Make sure to boil for the correct amount of time (Jellied reading on a thermometer) or it won't setup. You will definitely be pleased with the taste of this recipe
I bought 5 pounds of fresh cranberries. Used orange zest from 4 large oranges and the juice from the oranges. Put it through a food mill . Made 16 half pint jars. Delicious.