Cranberry-Tangerine Spread

Ingredientai

1 12-ounce package cranberries

1 cup water

1 cup tangerine juice or orange juice

3 cups sugar

2½ inches stick cinnamon

Nurodymai

In a large heavy saucepan, combine cranberries, water, and tangerine juice. Bring to boiling; reduce heat. Simmer, covered, for about 5 minutes or until cranberries pop. Remove from heat, cool for 1 hour.

Transfer cranberry mixture to a blender or food processor. Cover and blend or process until smooth; return to sauce pan. Stir in sugar and cinnamon. Bring to boiling, stirring constantly; reduce heat. Simmer, uncovered, for about 25 minutes or until mixture is thickened, stirring frequently. Remove from heat. Remove and discard cinnamon stick

Ladle hot spread into hot, sterilized 4-ounce canning jars, leaving a ¼-inch headspace. Wipe jar rims; adjust lids.

Process filled jars in a boiling water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes six 4-ounce jars.