Ingredients
2 cups fresh or frozen cranberries1 medium orange, peeled and broken into sections1 carton (16 ounces) frozen sliced strawberries, thawed3 cups sugar1 pouch (3 ounces) liquid fruit pectin
Preparation
In a food processor, coarsely process cranberries and orange sections. Place in a Dutch oven with strawberries and sugar. Bring to a full rolling boil over high heat, stirring constantly. Boil for 1 minute.
Remove from the heat and stir in the pectin. Skim off the foam. Carefully ladle into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
