Title: Cranberry Butter with Orange Zest
Categories: Spread Fruit
Yield: 5 1/2 pints

3	lb	Cranberries, fresh or frozen
		(4 12 oz bags)
1	c	Water
1	ts	(1 or 2 tsp)
		Orange Zest, grated
		Granulated sugar

Place cranberries in a large nonaluminum pan with the water. Bring to a boil and simmer, stirring occasionally, 35 - 40 minutes, or until the cranberries have popped open and are very, very soft. Press cranberries through a sieve placed over a nonaluminum bowl. Measure cranberry pulp. For each 2 cups of pulp, measure 1 1/2 cups sugar. Return the pulp to the pot and add sugar; stir over medium-low heat until sugar has completely disolved. Reduce heat to low and simmer, stirring frequently, 1 hour or until the butter thickens to resemble applesauce. Stir in orange zest to taste (keeping in mind that the flavor will become more intense as the butter ages.) Meanwhile, wash 5 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs. Spoon the hot mixture into one jar at a time, leaving 1/4 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in boiling water canner for 10 minutes (15 minutes at 1,001-6,000; 20 minutes above 6,000 ft.)

Adapted from "Clearly Delicious" by Elizabeth Lambert Ortiz

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