- Cooking time 2 hours
- 24 hours
- Total time 26 hours
Place oranges in large bowl of warm, slightly soapy water and scrub vigorously. Rinse well. Using small, sharp knife, cut rind of each orange into four wide strips from top to bottom; peel off rind, including as much pith as possible. Juice oranges into small bowl. Using knife, trim excess white pith from rinds to 1/4-inch thickness. Cut peel into thin strips and place in saucepan. Add 2 cups water and bring to boil over medium heat. Reduce heat to low, cover and simmer gently for 30 minutes (if necessary, add water to prevent the mixture from burning). Add reserved orange juice; bring to boil over medium heat. Add cranberries and sugar; bring to rolling boil. Cook, stirring often, until cranberries burst and sauce has thickened, about 5 minutes. Remove from heat; stir in vodka.
Using sterilized metal ladle and funnel, pack into 6 hot (sterilized) 1-cup glass jars, leaving 1/2-inch headspace. Using rubber spatula, gently scrape down sides of jars to remove air bubbles. Wipe rim of each jar as needed. Cover with lids. Screw on bands until resistance is met; increase to fingertip tight.
Place jars in canning rack in large saucepan of hot water, ensuring jars are covered with at least 1 inch water. Cover pot and bring to boil; boil for 10 minutes. Turn off heat. Uncover; let jars stand in saucepan for 5 minutes. Lift up rack. Using canning tongs, transfer jars to cooling rack; let stand for 24 hours. (Sealed jars can be stored at room temperature for up to 1 year. Refrigerate after opening and consume within 3 weeks.)
Nutritional facts Per serving: about
- Iron 0.2mg
- Sodium 1mg
- Sugars 19g
- Calories 90
- Total carbohydrate 23g