Cranberry Orange Preserves
Place the cranberries in a large stock pot. Place the orange quarters, including the peel, and orange juice in your food processor and puree into a chunky pulp. Add to the stock pot. Add the cinnamon stick, cinnamon, nutmeg, cloves, vanilla and water to the pot.
Over medium heat, simmer the fruit and spices for about 20-30 minutes, until the cranberries burst and the flavors develop. Mash the fruit with a potato masher, leaving it as chunky as you like. Stir in the butter (this helps prevent a foamy texture to the jam).
Sprinkle the pectin over the mixture and stir to combine. Turn
the heat to high and bring to a boil, while stirring constantly. Add
the sugar all at once and stir to dissolve. Return to a vigorous boil,
while stirring constantly, and boil hard for 1 minute. Remove from the
heat. Remove the cinnamon stick from the pot.
Ladle the hot jam into hot sterilized jars and process in a water
bath according to standard canning procedures, or simply cool and store
in the fridge to be eaten within a few months. (See my previous post on
For a gift, tie with a pretty ribbon and label.