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In a large heavy saucepan, combine cranberries, water and juice. Bring to boiling; reduce heat. Simmer, covered, for about 5 minutes or until cranberries pop. Remove from heat; cool for 1 hour.
Transfer cranberry mixture to a blender or food processor. Cover and blend or process until smooth; return to saucepan. Stir in sugar and cinnamon. Bring to boiling, stirring constantly; reduce heat. Simmer, uncovered, for about 25 minutes or until mixture is thickened, stirring frequently. Remove from heat. Remove and discard cinnamon stick.
Ladle hot spread into hot, sterilized 4-ounce canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids.
Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.