Tart, whole berry cranberry sauce, a traditional holiday relish, is easy to put up in jars. In this recipe, the berries are accented with orange juice and sweetened with brown sugar.

36 oz. cranberries, fresh
12 oz. orange juice, from frozen concentrate
12 oz. water
1-1/2 cups brown sugar (use 1/4 cup less for a more tart flavor)
3 tablespoons cornstarch
1/4 cup water

Mix cranberries with orange juice, 12 oz. water and sugar. Cook mixture until it boils. Mix cornstarch w/ 1/4 c. water; stir into boiling berry mixture. Reduce heat and cook until the cranberries are as open as desired (3 minutes for partially open; 10 minutes for mostly open).