This recipe was straight out of the Ball Blue Book. I don't think it is much different from the Whole Cranberry Sauce that I made earlier in the year.
BBB pg 39, 2006
Yield: 9 half-pints
2 pounds cranberries
3 green apples, cored, peeled, and chopped
1 orange, seeded and chopped
3 c sugar
2 c water
1/2 c honey
Combine all ingredients in a large saucepot. Bring slowly to a boil, stirring until sugar dissolves. Boil gently almost to the gelling point. Remove from heat. Skim foam if necessar. Ladle hot preserves into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. Process in boiling water canner for 15 minutes.
-For some reason the thermometer didn't seem to be a good indicator of the gelling stage. I don't know why that was but something certainly was not right.
-I used frozen cranberries and they seemed to work well.
-I thought this would be sweeter than what it is, still rather tart.
-The yield was 9 half-pints, just as the recipe stated.