HOLIDAY CRANBERRY JAM
This cranberry jam is one I make at Christmas for family and friends. I especially like serving it for brunch, along with muffins or toast and fruit. -Sandee Berg, Fort Saskatchewan, Alberta
Provided by Taste of Home
Time 30m
Yield 5 half-pints.
Number Of Ingredients 5
Steps:
- In a food processor, coarsely process cranberries and orange sections. Place in a Dutch oven with strawberries and sugar. Bring to a full rolling boil over high heat, stirring constantly. Boil for 1 minute. , Remove from the heat and stir in the pectin. Skim off the foam. Carefully ladle into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Nutrition Facts :
SPICED CRANBERRY JAM
I needed to fill some holiday cookies with jam and since raspberries and apricots weren't in season, I opted to use cranberries. This jam is lightly sweetened, fragrant, and has a beautiful color that complemented the cookies perfectly!
Provided by LauraF
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h20m
Yield 16
Number Of Ingredients 10
Steps:
- Combine cranberries, white sugar, turbinado sugar, water, orange zest, cinnamon, ginger, cloves, allspice, and pepper in a large pot over medium heat. Simmer, stirring frequently, until sugar dissolves and cranberries pop, 10 to 12 minutes.
- Blend cranberry jam into desired consistency using an immersion blender.
- Pour jam into a glass pint jar; cool until thickened and set, about 1 hour. Seal jar and refrigerate.
Nutrition Facts : Calories 70.3 calories, Carbohydrate 18.2 g, Fiber 1.1 g, Protein 0.1 g, Sodium 3.1 mg, Sugar 16.1 g
CRANBERRY FRUIT CONSERVE
Provided by Ina Garten
Yield 4 cups
Number Of Ingredients 7
Steps:
- Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.
CRANBERRY FRUIT CONSERVE
Steps:
- Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.
HOLIDAY CRANBERRY CONSERVE
This cranberry conserve may not replace traditional cranberry sauce during the holidays, but it will be a great addition to the table. It's slightly sweet and tart. We loved the occasional crunch from the pecans. It's a very versatile dish. It can be used with turkey or pork as suggested. But, it would also be delicious on a...
Provided by Liz Owen
Categories Fruit Salads
Time 35m
Number Of Ingredients 11
Steps:
- 1. In a medium heavy saucepan combine cranberries and water and cook until berries burst, about 10 minutes. Drain.
- 2. Add all other ingredients except pecans.
- 3. Cook, stirring frequently, until mixture thickens, about 25 minutes.
- 4. Add nuts, stir to combine. Allow to cool.
- 5. Transfer to a glass bowl or jar and refrigerate, covered, for up to 2 weeks. Conserve may also be frozen in plastic food storage bags for up to 1 year. Alternatively, you can process hot mixture in sterilized jars and keep in a cool, dark place for up to 6 months.
CRANBERRY CONSERVE
Steps:
- Drain liquid from strawberries into 3-quart saucepan, reserving berries. Add sugar and water, bring to boil, stirring to dissolve sugar. Add cranberries, ginger, peel and cinnamon. Return to boil; reduce heat and simmer 10 minutes, stirring occasionally. Stir in reserved strawberries. Remove from heat, cool. Spoon into jars, cover and refrigerate up to 1 month. Serve as accompaniment to hot or cold meats or poultry.
HOLIDAY CRANBERRY JELLY
Spread some holiday cheer with this rosy pink cranberry jelly. -Nancy Davis, Tualatin, Oregon
Provided by Taste of Home
Time 35m
Yield 8 half-pints.
Number Of Ingredients 3
Steps:
- In a Dutch oven, combine cranberry juice and sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam. Carefully ladle hot liquid into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 22g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.
CRANBERRY-PORT CONSERVE
Categories Condiment/Spread Fruit Nut Thanksgiving Low Sodium Wheat/Gluten-Free Cranberry Currant Orange Walnut Port Fall Winter Bon Appétit
Yield 3 Cups
Number Of Ingredients 6
Steps:
- Combine cranberries, sugar and Port in heavy large saucepan. Bring mixture to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; add chopped orange and simmer until cranberries burst and mixture thickens slightly, about 15 minutes. Mix in dried currants. Cool cranberry conserve completely. Stir in chopped walnuts. (Cranberry conserve can be prepared 3 days ahead. Cover tightly and refrigerate.)
CHRISTMAS CRANBERRIES
Bourbon adds bite to this holiday standby, packed in a small heavy-duty glass storage container with a tight-fitting lid. Wrap in a vintage tea towel or cloth napkin, cinch with ribbon and adorn with small ornaments. -Becky Jo Smith, Kettle Falls, Washington
Provided by Taste of Home
Time 50m
Yield 4 half-pints.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine cranberries, sugar, orange juice and bourbon. Bring to a boil. Reduce heat; simmer, uncovered, until berries pop and mixture has thickened, 18-22 minutes., Remove from heat. Stir in vanilla and orange zest. Ladle hot mixture into 4 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 54 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 0 protein.
SPARKLING HOLIDAY JAM
This Strawberry-Cranberry Jam is delightful. It looks beautiful in a jar with a ribbon in a Christmas basket.
Provided by ARANDYGAIL
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 50m
Yield 96
Number Of Ingredients 5
Steps:
- Sterilize jars and lids in boiling water for at least 10 minutes. Let simmer while making jam.
- In a large saucepan, combine strawberries, cranberries, pectin, and margarine. Bring to a boil. Stir in sugar, and return to a boil. Cook for 1 minute; remove from heat.
- Quickly fill jars to within 1/2 inch from top. Wipe rims clean, and put on lids. Process in a boiling water bath for 5 minutes.
Nutrition Facts : Calories 98.6 calories, Carbohydrate 25.3 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.1 g, Sodium 0.7 mg, Sugar 24.5 g
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