Canned cranberry sauce/jelly
Comments (33)
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Tips for making Jellied Cranberry Sauce?
Comments (16)Bonnie, I don't think cranberries need to come up to 221 to set since they have some much natural pectin. I don't find temperature to be all that accurate anyway. I've made crabapple and quince jelly (both high pectin) and they set around 215. Other things needed to get to a higher temp. I have also experienced the temperature plateau in some cases. This winter I made back to back batches of calamondin marmalade that I had prepared exactly the same way. The first batch set around 215/216. The second batch had to be cooked to a higher temp. After that it looked the same on the plate test, but ended up looser in the jar. I just use the thermometer as one more indicator of when to do a plate test. After doing a few batches, I can start to tell how the bubbles are changing and also how it is looking thicker falling off the spoon. (Although I've never had it react quite like the books say when doing the "sheet" test.) My thermometer is pretty close to accurate. I tested it in boiling water once. Melly...See MoreLooking for cranberry sauce recipes for canning
Comments (17)Ellie Topp's Quick Apple Cranberry Chutney recipe for canning is similar to Zabby's but actually contains a much higher proportion of onion and pepper relative to the amount of cranberries, and less apple. Zabby's has a little less vinegar, but since the pH of cranberry juice is pretty similar to vinegar, I think Zabby's recipe is roughly equivalent to Ellie Topp's. Bullmastiff, here's a cranberry conserve recipe with nuts from the Ball Blue Book. I don't see why you couldn't leave out the raisins, and use the juice of one orange instead of the whole thing, since cranberries have enough natural pectin to set on their own. I would feel fine adding an apple since you're working so low in the pH range with those cranberries, but I can't find a comparable recipe with apples and nuts (the Nutty Plum Conserve has a higher proportion of nuts but is acidified with bottled lemon juice). Cranberry Conserve 1 orange (unpeeled), seeded and finely chopped 2 c water 4 c cranberries 1/2 c raisins 3 c granulated sugar 1/2 c chopped nuts Combine orange and water and bring to a boil over high heat. Reduce heat, partially cover, and boil until peel is tender, about 5 minutes. Add cranberries, raisins, and sugar, stirring until sugar dissolves. Return to a boil over medium-high heat, stirring frequently. Boil hard until mixture thickens, 10-15 minutes. Stir in nuts and cook, stirring constantly, for 5 minutes. Remove from heat and test gel. Skim foam and pack into hot half-pint jars, leaving 1/4 inch headspace. Process 15 minutes in BWB. The recipe note says to make sure your nuts don't smell stale, and that you can toast the nuts in a dry skillet to bring out their flavor. Makes about 4 8-oz jars. Melissa...See MoreJellied Cranberry Sauce
Comments (22)My grandmother made what we all call Cranberry Salad. It has a bag of cranberries, box of cherry Jell-O, box of strawberry Jell-O, sugar to get the cranberries macerating, celery in small dice, apple in small dice, orange in small dice (I include all the peeling as well), pecans, and marshmallows if you just have to have them. Blitz the cranberries in a food processor, but not too fine. We used to use the old hand crank Universal grinder growing up. Add sugar to the cranberries and let the juices come out. Make the Jell-O and once you add the cold water, mix it with everything else and let the Jell-O congeal overnight. Serve cold the next day. I'm sure there are measurements that could be applied, but I just do it now. Go easy on the sugar on the berries since everything else is sweet, but do use some to get them macerating. If you don't like something, don't use it. If you do like something, add more of it. I tried cranberry flavored Jell-O once and it just wasn't the same. It makes great dessert with leftovers the next few days. We made it for the other wing of the family one year and the uncle went nuts over it. So we left the bowl with them and made more when we got home. :-) I had the canned stuff growing up as well, but I despise it. I'll take a little bit to nibble on, but I won't take much. Cranberries go great in quick breads and muffins as well. Look up orange cranberry bread, or cranberry orange bread. I'm sure there are tons....See MoreLOOKING for: Cranberry Mold for Thanksgiving
Comments (33)Like just about everybody, I grew up with Ocean Spray jellied cranberry sauce. Didn't like it as a kid, like it less now. I once did an informal survey of Thanksgiving guests, and, it turns out, nobody really liked it. But, by gar! it was tradition. So had to be on the table. That was the last time it appeared on my table. Instead, after trying various home-made recipes, I settled on: Gerri's Cranberry Conserve In a large heavy saucepan combine 1 pound raw cranberries and 1 1/2 cups water. Bring to a boil over moderately high heat and simmer the mixture 5-8 minutes or until the berries have popped and are tender. Stir in 3 cuups sugqar, 1 cup crushed pinapple, 1/2 cup sulttanas and 1 seedless orange, pith removed, and chopped fine, and simmer the mixturte, stirring occasionally, for 20 minutes. Stir in 1/2 cup chopped walnuts (I substitute pecans) and pour the conserve into sterilized canning jars. Adjust the lids and process in a boiling water bath 10 minutes. Doubling the recipe makes about 7 pints, which I at least do because it's one of the holiday food gifts I make. The recipe originally came out of Gourmet, many years ago, but I have no idea who Gerri is....See More- 8 years ago
- 8 years ago
8 years agomama goose_gw zn6OH thanked biondanonima (Zone 7a Hudson Valley)- 8 years ago
- 8 years agolast modified: 8 years ago
Reporting back--I decided to use a melon baller instead of cutting the jelly into cubes, then sprinkled the fruit with chia seeds and skipped the walnuts. The mint leaves were all frozen, so I used celery leaves:
I used the leftovers of the cranberry jelly, mixed with pineapple juice, to glaze the ham. It was delicious!My impressions of canned cranberry jelly: It was very bland, compared to my homemade relish, but the tart and sweet fruit gave the salad enough punch. It was very refreshing with the baked ham. I wouldn't eat the jelly alone, but the texture is perfect if you want to spread it on a sandwich, which I don't.
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Here is my Cranberry Relish Recipe For A Crowd, for lovemrmewey:
4 12oz packages fresh cranberries, rinsed
1 tsp minced candied ginger or 1/2 tsp ground ginger
3 cups sugar (I short each cup by a couple of tablespoons)
4 6oz packages of gelatin--any red or orange--I use red raspberry
2 20oz cans crushed pineapple, drained (reserve liquid)
4 11oz-15oz cans mandarin oranges, drained (reserve liquid)
2 tart apples, finely chopped
zest of one orange, or 2Tbs OJ concentrate
Make gelatin using the reserved liquid from the pineapple and mandarin oranges, with enough water added to complete the instructions. Chill until almost set--thick but not solid.
While gelatin is chilling, cook 3 packages of the cranberries with 3 cups water and sugar. Cool. Grind the cooked cranberries with the remaining uncooked cranberries. I use a blender for this step. Cranberries can be cooked the night before and allowed to cool overnight in fridge.
Mix the almost set gelatin, cranberry mixture, drained fruit, and orange zest. Chill until set. Keeps well for several days, and can be frozen.
OT, here's a pic of my Christmas Eve cheese fish, requested by my grandson. Brother and SIL brought shrimp, so 10yr old GS had fun telling everyone 'Merry Fishmas'.
Diabetic cherry Christmas pie for my father:
C Marlin