Cranberry-Orange Sauce

I promised this and it took an extra day to get it to my liking.  But here is a new and exciting way to enjoy those reheated turkey slices that never seems to go away.  As a matter of fact, I’m planning to get a bigger turkey so they’ll be plenty for the days after.  So let’s let the parade of canned recipes for this turkey holiday begin.  And oh, by the by-going away for Thanksgiving, take a jar as a gift.  You will be asked back.

The recipe makes 6 half pint jars.  It is a simple hot pack recipe that does not require a waterbath process. pH is low, around 3.2 so no testing is required.  One can make as many jars as she/he pleases although the reduction process for a large run might get tedious.

• 1     cup     Sugar, white-granulated
• 1/4 cup     Water
• 1/4 cup     Sherry vinegar
• 4 ea.          Oranges, plugs only (about 1 1/2 cups)
• 1 1/2 cup Cranberries, rough chopped
• 1 1/2 cup Fresh Orange Juice
• 1 1/2 cup Cranberry Juice-pure
• 1/4 cup    Shallots, minced
• 1/2 cup    Butter
• 1/4 cup    Zest, orange
• 2 Tbl        Cornstarch

Place the sugar, water and sherry vinegar in a non reactive pot on medium high and stirring often reduce until dark and thickening-about 20 minutes.  Add all remaining ingredients EXCEPT the cornstarch.  Bring to a boil, reduce to medium and cook until consistency just begins to thicken.  Remove a 1/4 cup of the liquid and mix well the cornstarch.  Place in pot mix well and continue to cook on medium high until cornstarch thicken mixture.  Pour hot sauce into sterile jars and seal with sterile lids.