Sunshine Citrus Dessert Sauce

Clementine’s, tangerines, mandarins and other small varieties of the orange citrus fruit family are suitable for this lightly spiced, versatile fruit dessert. Use it as a sauce spooned over cake or ice cream


  • 9 cups (2250 ml) prepared clementine, honey tangerines, Mandarin or small oranges, about 4 lb (1.8 kg)
  • 1- 1/4 cups (300 ml) granulated sugar
  • 1/3 cup (75 ml) orange juice
  • 1/4 cup (50 ml) liquid honey
  • 3 25-cent sized pieces peeled gingerroot*


  • Place 7 clean 250 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.

  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.

  • Peel fruit; remove white pith and any seeds from each segment. Measure 9 cups (2250 ml) prepared segments; set aside.

  • Combine sugar, orange juice, honey, gingerroot and cinnamon stick in a large stainless steel saucepan. Bring to a boil; stirring until sugar is dissolved. Add citrus segments to saucepan; return to a boil and boil 5 minutes. Discard gingerroot pieces and cinnamon stick.

  • Pack fruit into a hot jar to within 3/4 inch (2 cm) of top rim. Add hot syrup to cover fruit to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more fruit and hot syrup. Wipe jar rim removing any food residue. Centre sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining fruit and hot syrup.

  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.**

  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.