Cranberry Sauce

1. 1 Frozen cranberriespack 300 g ≈ $3.00 250 g
2. 2 Sugarpack 1 kg ≈ $1.60 120 g
3. 3 Oranges≈ $3.80 per kg 80 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Remove the zest from the orange³ with a grater, then squeeze the juice from the flesh (about 40 ml). Do not use the remaining pulp.

2. Do not thaw the cranberries; put them in a saucepan, add the juice and 50 ml water, and stir in 120 g sugar².

3. Bring to a boil over medium heat and cook for 10 minutes, until the berries burst. Lightly crush some of the berries with a masher.

4. Add the zest, simmer for 3 minutes, and remove from the heat.

5. Sterilize a 0.25 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

6. Ladle the hot mixture into the sterile 0.25 l jar up to the shoulders and close with the lid. Place the jar in a pan of hot water and sterilize for 10 minutes from the moment the water boils, then seal.

7. Turn the sealed jar upside down, wrap it, and leave to cool for 24 hours. Store in a cool, dark place for up to 8 months, and keep an opened jar in the refrigerator for up to 2 weeks.