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Prep 40min
Total1hr30min
Servings6
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Ingredients
2
lbs fresh or frozen cranberries
2
cups sugar
2
star anise stars
1/4
teaspoon pumpkin pie spice blend
1
orange, finely zested, then juiced
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
6
pint Mason jars
Large crystal sugar for sprinkling on the crust, if desired
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Steps
1
Preheat oven to 350°F.
2
Cook half the cranberries, the sugar, the spices, and the orange zest over medium heat until the berries have all popped. Let cool.
3
Meanwhile, roll out pie crust and cut circles with the rim of one of the pint jars.
4
Stir the rest of the cranberries and the orange juice into the cranberry mixture.
5
Fill jars with the filling. Fill very full, to the top - the filling fill will shrink as it cooks and cools. Top each jar with a pie crust lids, slitting each for ventilation.
6
Sprinkle with sugar. Place the jars on a foil lined cookie sheet (the filling will bubble over!) Bake until golden brown - 30 to 40 minutes.
7
Allow to cool a bit, and wipe off the jar necks before serving, if desired.
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No nutrition information available for this recipe
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