Cranberry Preserves
2
medium apples
3
cup sugar
3/4
cup water
4
1/2 cup cranberries
1
tablespoon grated lemon peel
1/4
cup creme de cassis
Peel,
core and coarsely dice apples. Heat sugar and water in heavy
large
saucepan over low heat, swirling pan occasionally, until sugar
dissolves.
Add cranberries, apples and lemon peel. Bring to boil.
Reduce
heat to medium and cook until consistency of thick jam,
stirring
frequently, about 20 minutes. Stir in cassis to taste. Cool
completely before
serving. (Can be stored in refrigerator 1 month.)
Cranberry-Orange Jam
4
cup (1 lb) fresh or frozen cranberries
3
cup water
3/4
cup orange juice
1/4
cup lemon juice
4
cup sugar
2
pouches certo liquid pectin
Place
cranberries and water in a heavy-bottomed 8-10 qt pan. Bring to
a
boil over high heat; reduce heat and simmer, uncovered, until
berries
begin to pop (about 10 minutes). Drain well, reserving
liquid.
Place cranberries in a blender or food processor and whirl
until
smooth; add enough of the reserved liquid to berries to make 4
cups.
Return
berry puree to pan. Stir in orange juice, lemon juice, and
sugar
until well blended. Bring to a full rolling boil over high
heat,
stirring constantly; then boil, stirring for one minute. Remove
from
heat and stir in pectin all at once. Skim off any foam.
Ladle
hot jam into hot, sterilized half-pint jars, leaving 1/4"
head
space. Wipe rims and threads clean, seal, blah, blah, blah.
Process
for 5 minutes in boiling water bath. Makes about 6 half pints.
Cranberry-Raspberry Preserves
6
cup raspberries (3 pints)
2
1/2 cup sugar
3
cup cranberries (12 oz. bag)
1/4
cup fresh orange juice
1
grated zest of 1 orange
Stir
together the raspberries and 1 cup of the sugar in a medium bowl
and
let stand for 1 hour. Stir the cranberries and the remaining
sugar
together in a nonreactive shallow preserving pan and place over
high
heat. Stir constantly so the sugar does not burn until the
cranberries
begin to release juice, about 5 minutes. Continue cooking
until
all the cranberries have popped and the mixture is syrupy and
comes
to a boil. Skim off any foam that forms on top and continue to
cook
and stir until the mixture thickens, about 10 minutes more. Add
the
raspberries and all their juice and cook for 10 minutes more.
Stir
in the orange juice and zest. Remove a small amount of the jam
to
a saucer and place in the freezer for 5 minutes. If the mixture
wrinkles
when pushed to one side, it is ready. If not, continue
cooking
for 5 minutes and retest. When the preserves are the right
consistency,
turn down the heat to a simmer and ladle into hot
sterilized
jars. Wipe the rims clean with a damp towel and seal with
new
lids and metal rings. Process in a hot-water bath for 5 minutes.
Remove, cook, check
seals, label, and store. Makes 4 one pint jars.