I just realized that I didnÂt include the procedure I used or the yield when I posted the ingredients earlier. IÂll try this one more time incase anyone wants to use it. Habanero Cranberry Jelly Ingredients: 3/4 cup cider vinegar 3/4 cup white vinegar 2 cups 100% unsweetened cranberry juice 1/2 cup finely diced habanero pepper 1/2 cup finely diced red onion 1 3/4 cups fresh cranberries, coarsely chopped 1 pkg liquid pectin 5 cups sugar Procedure: Finely dice peppers and onion and coarsely chop cranberries In a large sauce pan, combine cranberries, pepper, onion, vinegars, and juice Bring to a boil and reduce heat to low Simmer 15 Â 20 minutes to allow flavors to blend and to soften up cranberries Add sugar and return to a hard boil for 1 minute Remove from heat and stir liquid pectin in well Add jelly to hot sterilized jars Wipe rim of jars with a clean damp towel Position lids as per usual instructions Process in a hot water bath for 10 minutes Remove jars and allow them to cool During the cooling, periodically "gently" invert jars to distribute solids. Yield 7 or 8 - 250ml (1 cup) jars (Zeppy, did another batch today... now I have 15 jars for personal use and giifting)

Homemade orange/cranberry relish has been on my family's Thanksgiving table for the past 45 yrs. My mom's widowed father remarried at age 75 and my new stepgrandmother introduced it - and lots of other "exotic" foods - to our family. Some branches of the family tree resisted it, but mine embraced it immediately. When DH & I were first married it was on our list of things to bring to the meal. We laugh every year when we remember trying to chase the berries around the cutting board with a too-dull knife in an effort to finely chop them. The year we finally got a mini food processor it was crazy easy to make! DH's family only eats the canned jelly.

I found this info when I was looking up storage time... which I think for the homemade stuff is about a week in an airtight container. It says it needs a full boil for 10 minutes (sometimes I think I may simmer mine a little too much and the boil may be too weak). It also mentions that you have to let it cool at room temperature.. moving it to the fridge to soon can affect the gel. Lastly, they recommend NOT doubling the recipe as it may affect too many variables. (I've personally never had any huge problems..I just let it cook longer). Here's all you ever wanted to know and then some... Hope this helps for next time... Here is a link that might be useful: Ocean Spray Sauce

I prefer to make my own and use the recipe on the package of fresh berries. We have the "whole berry" can stuff as backup, but it seems to have less whole berries every year. I also like the fresh berries for cranberry orange bread. We always made that for the holidays. My brother makes this recipe. I would like to try it out someday, but DH is a purist. Anyone ever made it? Any good? Cranberry Sauce Extraordinaire Ingredients 1 cup water 1 cup white sugar 1 (12 ounce) package fresh cranberries 1 orange, peeled and pureed 1 apple - peeled, cored and diced 1 pear - peeled, cored and diced 1 cup chopped dried mixed fruit 1 cup chopped pecans 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Directions In a medium saucepan, boil water and sugar until the sugar dissolves. Reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg. Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst. Remove from heat, and let cool to room temperature.