Cinnamon and Orange Cranberry Sauce

 Ingredients

12 oz Cranberries

1 Orange of zest

1/2 cup of Orange juice

1/2 cup of water

1 Cinnamon stick

3/4 cup of Sugar

Pinch of Salt

Instructions

Combine sugar, orange juice and water in a large sauce pan over medium heat. Stir to combine. Add cranberries, salt, cinnamon stick and zest. Bring to a simmer over medium heat. Stir frequently. Continue cooking, for about 10 minutes, or until most of the cranberries have popped. Let cool for at least 30 minutes to thicken up. Cover and refrigerate until ready to use. Can be made up to 3 days in advance.

Canning

Ladle the Cranberry sauce into hot sterilized half pint canning jars, leaving a 1/4 inch headspace. Wipe jar rims with a damp towel to make sure they are clean. Put on sterilized lids and then bands. Make sure the band are only put on finger tight. Just were it begins to resist.

Process filled jars in a boiling water canner for 5 min. (adjust for your altitude). Make sure the water is 1 to 2 inches above the cans. The timer does not start until the water returns to boiling. Remove the cans when time is up and put on a thick towel or rack to cool. Do not do anything with the bands until it has cooled. Check for the seal. If it has not sealed properly then store in the refrigerator and eat within the next few days. The ones that have sealed store them without the bands on. Do not stack.