This is a non-dairy spread, like apple or pear butter. For a true “butter,” see Cranberry Butter.
3 lbs cranberrries (4 12-oz bags)
1 c water
1-2 tsp grated orange zest
Place cranberries in large nonaluminum pan with water. Bring to a boil and simmer, stirring occasionally, 35-40 minutes or until very, very soft. Press through a sieve into a nonaluminum bowl.
Measure pulp. For each 2 C, add 1 1/2 cups sugar. Cook over medium-low heat until sugar dissolved. Reduce heat to low and cook for an hour, stirring frequently, until it looks thick like applesauce. Stir in orange zest.
Can in 5 half-pint jars; process in boiling water bath for 15 minutes.