| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dutch | Post2 | 1 | servings | |
INGREDIENTS
| 2 | Oranges | |
| 1 | Lemon | |
| 3 | c | Water |
| 1 | lb | Cranberries -; (1 1/3 bags) |
| 8 | c | Granulated sugar |
| 3 | oz | Liquid pectin |
INSTRUCTIONS
Seed and thinly slice oranges and lemons but do not peel. Place in a large Dutch oven or stockpot. Add water. Simmer, covered, for 45 minutes. Add cranberries; simmer for 10 minutes. Add sugar; bring to a boil and cook for 2 minutes. Add liquid pectin. Remove from heat; stir occasionally for 5 to 10 minutes. Pour into hot, sterile jars, leaving 1/4-inch head space. Put on lids. Process 15 minutes in boiling-water bath. Yield: About 4 pints. Recipe Source: St. Louis Post-Dispatch - 11-09-1998 Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.
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