Cranberry Sauce

Ingredients:

4 cups fresh or frozen cranberries

2 cups granulated sugar

1 cup water

Zest and juice of one orange

6-8 half-pint canning jars with lids and bands

Instructions:

In a large saucepan, combine the cranberries, sugar, water, orange zest, and orange juice.

Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer for about 10-15 minutes, or until the cranberries have burst and the sauce has thickened.

While the cranberry sauce is cooking, prepare your canning jars by washing them in hot, soapy water and sterilizing them in boiling water. Keep them hot until you're ready to use.

Once the cranberry sauce is ready, ladle it into the prepared jars, leaving about 1/4-inch of headspace. Remove air bubbles and adjust headspace if needed.

Wipe the jar rims clean, place lids and bands on the jars, and process them in a boiling water bath for 15 minutes.

Remove the jars from the water bath, let them cool, and ensure the lids have sealed properly before storing in a cool, dark place.