Cranberry and Orange Butter

I saw this recipe and it really appealed to me.  I am hoping to have time to make it maybe for the holidays this year.

1lb. fresh or frozen cranberries
Approximately 1 3/4-2 1/4 C. granulated sugar
Approximately 1 tbsp. butter
Juice and 1 tsp. grated zest of 1 large orange

Put the cranberries and 1 1/4 C. of water into a preserving pan or a large heavy bottomed saucepan, cover and bring to a boil; keeping the lid on until all the cranberries are popped.

Remove the lid and simmer the berries for 10 minutes or until they are soft.  Then mash the berries to a pulpwith a potato masher or fork.

Sieve the fruit in batches and collect the juice and puree in a clean bowl.  Measure the puree (for every 2 cups of puree, allow 1 3/4 C. sugar and 1 tbsp. butter; if the puree seems very tart, add more sugar).  Place the puree, sugar, butter, orange juice and zest in a saucepan over medium heat.  Stir gently until the sugar is dissolved.

Bring the ingredients to a boil, then simmer gently, stirring often for about 40 minutes or until the mixture has reduced to a soft, moist, spreadable paste; a wooden spooed drawn across the bottom of the pan should leave a clear trail.

Ladle into warm sterilized mason jars; leaving about 1/4 inch headspace.  Process in boiling water bath for 5 minutes, then cover, seal with a two part top and label.  Store in a cool, dark place and refrigerate after opening.