This home-canned cranberry base has a variety of uses

This drink base is wonderful as a surprising ingredient of many cocktails, appetizers, sauces and as a glaze.

To make a batch that will fill about 10-pint jars, I use 3 regular sized bags of fresh cranberries, rinsed in cool water with all imperfect berries removed and discarded.

Place the berries in a large, heavy stock pot with 3 cups of water.

Bring to a rapid boil.

Add 1 cup of Splenda (or whatever sweetener you prefer — or no sweetener if you prefer)

Add the juice of one orange and the peel.

Add the juice of one lemon.

Add 2 Tbsp of ground cinnamon.

Add 1 finger-size piece of fresh ginger — omit if you don't like the taste.

Continue to boil for 15-20 minutes until the berries begin to “pop” and soften.

I mash the berries with a spatula against the side of the pot to get them to release as much flavor as possible.

Keep warm as you prepare your jars for canning.

Prepare the jars using the safe method you know. This recipe is safe to can using the water bath method. I boil the jars to sanitize them. I keep them hot until I add the contents. Then, I wipe the rims with vinegar, I use a knife to stir around each jar to release any trapped steam and then, I add lids and rings that I have kept hot until I apply them to the filled jars.

Fill the jars, leaving half an inch of space between the contents and the jar. Don't over-tighten the jars, as they will not seal as well.

Remove the orange rind and piece of ginger (if using) and fill the jars using the tips listed above.

Place the filled jars in a tall pot that will allow you to cover them with a few inches of water.  Keep the water boiling for 15-20 minutes for pints. Remove to a towel on your counter and let them sit until you hear the satisfying “pop” of the lids, indicating they are sealed.

If, for some reason, a jar does not seal, just place it in the fridge and enjoy it right away! Once the jars are cooled, remove the rings and place the jars in your pantry or a cool, dark place.

If you are new to canning or need reassurance, you can reference the Ball website for any questions you may have.

You can use this cranberry base for so many things — here are a few:

Stir a spoonful into a gin and tonic — trust me, it is incredible! Garnish with a few fresh cranberries threaded onto a stem of rosemary.

Spoon over a cheese ball — beautiful and delicious.

Stir into yogurt or alternate with granola for a healthy “parfait.”

Freeze with other fruits and a juice base into an ice ring for punch.

Pour a jar over a roasting chicken or ham; it is truly delicious. Baste as the protein cooks so the juice and oils mix together.

I also use it on toast in place of traditional jelly. It is super on a bagel with cream cheese.

I use this all year long as an additive to the tonic water I drink daily.

I am not sure how long it will last on the shelf — the batches I make rarely make it more than 6 months. I made some today, and know I will need to make another batch or two for other family members and friends. I hope you will try this and keep it on hand for when you need something special.