Would You Bring Your Own Cranberry Sauce?
7 years ago
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- 7 years ago
- 7 years agolast modified: 7 years ago
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Canning Chile Cranberry Sauce
Comments (17)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)...See MoreWhat to do with fresh cranberries, not sauce please
Comments (26)I love fresh cranberries, although I am not crazy about cranberry relish. I like it OK, but it is not my favorite cranberry dish by far. I love them in pies, muffins, cakes, etc. It's too bad that most folks only know cranberries for the one time opening of the can at Thanksgiving. I hope I can make some more things with them this winter for the holidays. Here's one I made for Thanksgiving that was a big hit. I had to laugh Jennifer, because my experience was similar, we ended up going for seconds and licking the bowls! Cranberry-Cherry Crumble, from "Cooking Light" magazine 3 cups fresh or frozen cranberries, thawed (that's one package) 3 cups frozen pitted dark sweet cherries, thawed (I didn't measure, just used a whole bag) 3/4 cup granulated sugar 1/4 cup dried cranberries 1/4 cup dried cherries (I just used 1/2 cup dried cherries, no dried cranberries. You could probably sub some raisins too, to save money) 1 TBLSP all purpose flour 1 1/2 tsp. cornstarch (I used some tapioca I found in the cupboard instead of cornstarch) Cooking spray (I used olive oil to oil the pan) 1/4 cup slivered almonds, chopped 1/4 cup regular oats 1/4 cup whole wheat flour (I used regular) 1/4 cup packed brown sugar 1/4 tsp. salt 1/8 tsp. ground nutmeg 1/8 tsp. ground cinnamon 1/8 tsp. almond extract (I left this out) 2 TBLSP chilled butter, cut into small pieces Preheat oven to 375 degrees. Combine first seven ingredients in a large bowl, tossing gently to coat fruit. Spoon mixture into an 8 inch square baking dish coated with cooking spray. Combine almonds and the next 7 ing. (thru extract) in a med. bowl. Cut in the butter with a pastry blender until mixture resemles coarse meal. Sprinkle oat mixture evenly over the fruit. Bake at 375 for 45 minutes or until filling is bubbly and topping is golden. Serves 8...See MoreWhat Cranberry Sauce Recipe do You Like?
Comments (31)I got this recipe from a Homemaker friend over 40 years ago, and have been making it ever since. In fact, I'm doubling the recipe to take to my granddughter's early Thanksgiving dinner, this Sunday. It's very sweet, so a little bit is enough to satisfy one's taste buds. Here it is: Baked Cranberry Relish 1 # fresh cranberries 2 1/2 cups sugar (I have reduced this to two cups and it seemed O.K.) 1 cup coarsely chopped, toasted walnuts 1 cup orange marmalade Juice of 1 lemon or lime (I often omit this.) Wash cranberries and drain. In shallow pan, stir cranberries w/sugar. Cover tightly w/aluminum foil. Bake 350 degrees for one hour. Spread walnuts in separate shallow pan; toast walnuts about 10-12 minutes. Stir together the baked cranberries, walnuts, marmalade, and lemon or lime juice till well mixed. Chill. This is so rich, a little bit goes a long way, It's delicious!...See MoreCranberry Sauce -- What do you prefer/use?
Comments (25)Well, having said I used canned sauce with whole berries, I had quite a surprise on Wed night when I finally started to make my cranberry sauce. I had used Kroger's Quick List - order online, select pick-up time, go to special place in the parking lot, call number on sign, and ones groceries are carried out and put the the car. I've used it before with no problems. Not this time! I opened both cans and started to pour them into a mixing bowl so I could add the fresh orange juice and zest. They had given me the JELLIED cranberry sauce, not the one with whole berries! I'm sure there was a Kroger open somewhere at 11PM on Wed, but I wasn't going to get dressed again and go out. Fortunately, I had also ordered 2 packages of fresh cranberries to use in the Nantucket Pie I take to my pulmonary rehab for our Christmas party. Well, there's a first time for everything, so I followed the recipe on the bag, cooked it WAY down so it was very thick, added the fresh squeezed OJ (don't like to cook it - can make it bitter) and the fresh orange zest. Easy, peasy! And delicious. I will forget canned from now on....See More- 7 years ago
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