Apple Cranberry Jam
Apple Cranberry Pie Filling
Brandied Cranberry Apple Mincemeat ~Bernardin
Crabapple Cranberry Butter ~Bernardin
Cranberry Chutney ~Bernardin
Cranberries ~Bernardin
Cranberries NCHFP
Cranberry Orange Chutney ~NCHFP
Cranberry Cider Jelly ~Bernardin
Cranberry Grape Preserves ~Bernardin
Cranberry Jam
Cranberry Jelly
Cranberry Juice
Cranberry Ketchup
Cranberry Marmalade ~NCHFP
Cranberry Marmalade with Dried Apricot
Cranberry Mustard ~Bernardin
Cranberry Marmalade ~NCHFP
Cranberry Marmalade with Dried Apricot
Cranberry Mustard ~Bernardin
Cranberry Pear Jam
Cranberry Ketchup ~Bernardin
Cranberry Raspberry Preserves ~Bernardin
Cran Razzle Sauce
Cranberry Ketchup ~Bernardin
Cranberry Raspberry Preserves ~Bernardin
Cran Razzle Sauce
Cranberry Sauce NCHFP
Cranberry Sauce ~Ball
Grape Cranberry Conserve ~Bernardin
Jellied Cranberry Sauce ~Bernardin
Spicy Cranberry Salsa ... see below
Jellied Cranberry Sauce...Ocean spray
Light Balsamic Cranberry Red Pepper Spread- No Sugar needed Pectin
Pear Cranberry Jam
Pickled Cranberries
Spiced Cranberry Jam
Whole Cranberry Sauce ~Bernardin
Ingredients
5 cups cranberries
Instructions
In a food processor, add the cranberries and vinegar. Pulse blend the cranberries until they coarsely smooth.
In a large pot over medium heat, combine the cranberry mix, jalapeño pepper, and pectin. Cook the mix to simmer for 10 minutes.
Add the sugar, cinnamon, and cloves. Stir to combine, increase the heat, and bring the mix to a boil. Boil for 1 minute, then remove from heat.
Preserve your jam
Transfer your cranberry jalapeño jam into the sterilized jars, leaving 1/4 inch at the top of each jar.
Remove any air bubbles, by sliding a chopstick or debubbler around the interior edge of the jar. Clean off any excess jam form jar rims. Place lid and ring.
Process the sealed jars in a boiling water canner. Follow your canner's instructions (waterbath for 15 minutes).
Remove the jars from the canner, and let them cool overnight (or 8 to 10 hours).
Store your preserves in a cool, dark place.
Notes* Want a hotter jam? Leave the jalapeño seeds in. It provides an extra kick.
Ingredients
Ingredients
24 ounces fresh whole cranberries
2 cups chopped white onion
2 cups golden raisins
1 1/2 cups white sugar
1 1/2 cups packed brown sugar
2 cups white distilled vinegar (5% acidity)
1 cup orange juice
4 teaspoons peeled, grated fresh ginger
3 sticks cinnamon
Procedure
Rinse cranberries well. Combine all ingredients in a large Dutch oven. Bring to a boil over high heat; reduce heat and simmer gently for 15 minutes or until cranberries are tender. Stir often to prevent burning. Remove cinnamon sticks. Fill the hot chutney into hot sterilized half-pint jars, leaving 1/2-inch headspace. Remove air bubbles. Adjust headspace if needed. Wipe rims of jars with a damp, clean paper towel. Adjust lids. Process in a boiling water canner according to the recommendations in Table 1. Let cool, undisturbed, 12-24 hours and check for seals.
Yield: About 8 half-pint jars
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Spicy Cranberry Salsa
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Cranberry Jalapeno Jelly
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3 1/2 cups fresh or frozen cherries (thawed completely)
3 1/2 cups of fresh or frozen cranberries
2 cups sugar
1/2 cup + 2 T. Clear Jel
2 2/3 cups cold water
2 T. + 1 t. bottled lemon juice
Optional:
1/4 tsp cinnamon
1/2 tsp almond extract
Rinse and pit fresh cherries, and keep in cold water. To prevent stem end browning use lemon juice in cold water. For fresh fruit, place the cherries in boiling water for 1 minute and drain but keep heated in a covered bowl.
Wash and sort cranberries - add to boiling water and boil for 1 min. Drain and put cranberries into a covered bowl to keep warm.
3 cups lingonberry juice
3 cups sugar
3 ounces liquid pectin
Sterilize pint or half-pint canning jars for 10 minutes in boiling water. Prepare lids and bands. Open pectin pouch and stand it upright in a cup or glass.
Measure juice into a large saucepan. Stir in sugar.
Place on high heat; stir constantly and bring to a full rolling boil that cannot be stirred down. Add the liquid pectin and heat again to a full rolling boil. Boil hard for 1 minute, stirring constantly.
Remove from heat and quickly skim off foam. Immediately pour jelly into hot canning jars, leaving ¼ inch head space. Wipe jar rims and add prepared two-piece lids. Process 10 minutes in a boiling water bath.
Cranberry Sauce ~Ball
Grape Cranberry Conserve ~Bernardin
Jellied Cranberry Sauce ~Bernardin
Spicy Cranberry Salsa ... see below
Jellied Cranberry Sauce...Ocean spray
Light Balsamic Cranberry Red Pepper Spread- No Sugar needed Pectin
Pear Cranberry Jam
Pickled Cranberries
Spiced Cranberry Jam
Whole Cranberry Sauce ~Bernardin
For More Recipes
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Cranberry Jalapeño JamIngredients
5 cups cranberries
4 jalapeño peppers stemmed, seeded, and minced
5 cups sugar
1 cup vinegar
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 packet liquid fruit pectin
1 cup vinegar
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 packet liquid fruit pectin
Instructions
In a food processor, add the cranberries and vinegar. Pulse blend the cranberries until they coarsely smooth.
In a large pot over medium heat, combine the cranberry mix, jalapeño pepper, and pectin. Cook the mix to simmer for 10 minutes.
Add the sugar, cinnamon, and cloves. Stir to combine, increase the heat, and bring the mix to a boil. Boil for 1 minute, then remove from heat.
Preserve your jam
Transfer your cranberry jalapeño jam into the sterilized jars, leaving 1/4 inch at the top of each jar.
Remove any air bubbles, by sliding a chopstick or debubbler around the interior edge of the jar. Clean off any excess jam form jar rims. Place lid and ring.
Process the sealed jars in a boiling water canner. Follow your canner's instructions (waterbath for 15 minutes).
Remove the jars from the canner, and let them cool overnight (or 8 to 10 hours).
Store your preserves in a cool, dark place.
Notes* Want a hotter jam? Leave the jalapeño seeds in. It provides an extra kick.
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Food in Jars
Ingredients
6 pounds apples, washed and quartered
2 pounds cranberries, rinsed
1 cup cranberry juice or water
1 ½ cups granulated sugar, plus more to taste
Instructions
1. Combine the apples, cranberries and liquid in a large stock pot. Place a lid on the pot and bring it to a boil. Once it is bubbling away nicely, reduce the heat to medium-low and simmer for 30 to 45 minutes, until the apples soften and the cranberries burst.
2. Once the fruit is very tender, remove the pot from the heat and let it cool to lukewarm.
3. Work the cooked apples and cranberries through a food mill to separate out the skins and seeds.
4. Pour the milled fruit into a slow cooker and cook on low for 8 hours with the lid cocked to allow the steam to escape. Stir occasionally.
5. When the first round of cooking is done, stir the fruit and cook for another 8 hours. If your slow cooker runs hot, use a shorter length of time.
6. The fruit butter is done when it is quite thick and has reduced by about half.
7. Scrape the finished butter into a smaller pot and use an immersion blender to puree it smooth. Add the sugar to taste (this butter naturally has enough sugar and acid to be safe to can without the additional sugar. It's simply there to help smooth out the cranberries).
8. Prepare a boiling water bath and enough jars to hold 8 half pints.
9. Funnel the finished butter into the jars, leaving 1/2 inch headspace. Use a chopstick to work out the air bubbles that will get trapped (and with a butter this thick, you will have trapped air bubbles).
10. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 15 minutes.
11. When the time is up, slide the pot off the heat and remove the lid. Let the jars cool slowly for ten minutes in the water. When that time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.
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Apple-Orange Cranberry Sauce
Servings: 20
Ingredients
½ cup fresh squeezed orange juice (or store bought)
2 cups water (for cooking and softening the rind)
1 tart apple, such as Granny Smith, Pippin or McIntosh
3 cups fresh cranberries is 12oz.
1 ¼ cups sugar
1½ tsp. ground cinnamon
¼ tsp. ground cloves
Directions
Squeeze the juice from the orange and set the juice aside. Remove and discard the membrane from inside the orange rind and cut the rind into small dice. In a small saucepan over high heat, combine the rind and the water and bring to a boil. Cook for 10 minutes, then drain and set aside.
Peel, core and quarter the apple. Cut into 1/2-inch dice and place in a saucepan. Sort the cranberries, discarding any soft ones. Add to the apples along with the orange juice, orange rind, sugar, cinnamon and cloves. Bring to a boil over high heat, reduce the heat to low and cover the pan partially. Simmer gently, stirring occasionally, until the sauce thickens, the apple is tender and the cranberries have burst, 10 to 15 minutes.
Transfer the cranberry sauce to a heatproof bowl and let cool for 1 hour before serving. Or cover and refrigerate; bring to room temperature before serving. Transfer the cranberry sauce to a sauceboat and pass at the table.
Makes 3 1/2 to 4 cups.
Process jars, pint or smaller in boiling bath canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hrs. Lids should not flex up or down when center is pressed.
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Cranberry Chutney
2 pounds cranberries, rinsed
1 cup cranberry juice or water
1 ½ cups granulated sugar, plus more to taste
Instructions
1. Combine the apples, cranberries and liquid in a large stock pot. Place a lid on the pot and bring it to a boil. Once it is bubbling away nicely, reduce the heat to medium-low and simmer for 30 to 45 minutes, until the apples soften and the cranberries burst.
2. Once the fruit is very tender, remove the pot from the heat and let it cool to lukewarm.
3. Work the cooked apples and cranberries through a food mill to separate out the skins and seeds.
4. Pour the milled fruit into a slow cooker and cook on low for 8 hours with the lid cocked to allow the steam to escape. Stir occasionally.
5. When the first round of cooking is done, stir the fruit and cook for another 8 hours. If your slow cooker runs hot, use a shorter length of time.
6. The fruit butter is done when it is quite thick and has reduced by about half.
7. Scrape the finished butter into a smaller pot and use an immersion blender to puree it smooth. Add the sugar to taste (this butter naturally has enough sugar and acid to be safe to can without the additional sugar. It's simply there to help smooth out the cranberries).
8. Prepare a boiling water bath and enough jars to hold 8 half pints.
9. Funnel the finished butter into the jars, leaving 1/2 inch headspace. Use a chopstick to work out the air bubbles that will get trapped (and with a butter this thick, you will have trapped air bubbles).
10. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 15 minutes.
11. When the time is up, slide the pot off the heat and remove the lid. Let the jars cool slowly for ten minutes in the water. When that time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.
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Apple-Orange Cranberry Sauce
Servings: 20
Ingredients
½ cup fresh squeezed orange juice (or store bought)
2 cups water (for cooking and softening the rind)
1 tart apple, such as Granny Smith, Pippin or McIntosh
3 cups fresh cranberries is 12oz.
1 ¼ cups sugar
1½ tsp. ground cinnamon
¼ tsp. ground cloves
Directions
Squeeze the juice from the orange and set the juice aside. Remove and discard the membrane from inside the orange rind and cut the rind into small dice. In a small saucepan over high heat, combine the rind and the water and bring to a boil. Cook for 10 minutes, then drain and set aside.
Peel, core and quarter the apple. Cut into 1/2-inch dice and place in a saucepan. Sort the cranberries, discarding any soft ones. Add to the apples along with the orange juice, orange rind, sugar, cinnamon and cloves. Bring to a boil over high heat, reduce the heat to low and cover the pan partially. Simmer gently, stirring occasionally, until the sauce thickens, the apple is tender and the cranberries have burst, 10 to 15 minutes.
Transfer the cranberry sauce to a heatproof bowl and let cool for 1 hour before serving. Or cover and refrigerate; bring to room temperature before serving. Transfer the cranberry sauce to a sauceboat and pass at the table.
Makes 3 1/2 to 4 cups.
Process jars, pint or smaller in boiling bath canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hrs. Lids should not flex up or down when center is pressed.
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Cranberry Chutney
Ingredients
24 ounces fresh whole cranberries
2 cups chopped white onion
2 cups golden raisins
1 1/2 cups white sugar
1 1/2 cups packed brown sugar
2 cups white distilled vinegar (5% acidity)
1 cup orange juice
4 teaspoons peeled, grated fresh ginger
3 sticks cinnamon
Procedure
Rinse cranberries well. Combine all ingredients in a large Dutch oven. Bring to a boil over high heat; reduce heat and simmer gently for 15 minutes or until cranberries are tender. Stir often to prevent burning. Remove cinnamon sticks. Fill the hot chutney into hot sterilized half-pint jars, leaving 1/2-inch headspace. Remove air bubbles. Adjust headspace if needed. Wipe rims of jars with a damp, clean paper towel. Adjust lids. Process in a boiling water canner according to the recommendations in Table 1. Let cool, undisturbed, 12-24 hours and check for seals.
Yield: About 8 half-pint jars
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Cranberry Conserve
Ingredients
1 unpeeled, finely chopped orange
1 cup water
3 cups sugar
4 cups cranberries, washed
1/2 cup seedless raisins
1/2 cup chopped nuts
Procedure
Combine orange and water; cook rapidly until peel is tender (about 20 minutes). Add cranberries, sugar, and raisins. Bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly, almost to the jellying point of 220°F (about 8 minutes). As mixture thickens, stir frequently to prevent sticking. Add nuts during the last 5 minutes of cooking. Pour hot conserve into hot jars, leaving ¼-inch headspace. Wipe rims of jars with a damp, clean paper towel. Adjust lids. Process in a boiling water canner according to the recommendations in Table 1. Let cool, undisturbed, 12-24 hours and check for seals.
Yeild: About 4 half-pint jars
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Spicy Cranberry Salsa
Ingredients
6 cups chopped red onion
4 finely chopped large Serrano peppers*
1 1/2 cups water
1 1/2 cups cider vinegar (5% acidity)
1 tablespoon canning salt
1 1/3 cups sugar
6 tablespoons honey
12 cups (2 3/4 pounds) rinsed, whole cranberries
*CAUTION: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.
Procedure
Combine all ingredients except cranberries in a large Dutch oven. Bring to a boil over high heat; reduce heat slightly and boil gently for 5 minutes. Add cranberries, reduce heat slightly and boil mixture for 20 minutes, stirring occasionally to prevent scorching. Fill the hot mixture into clean, hot pint jars, leaving 1/4-inch headspace. Leave saucepot over low heat while filling jars. Remove air bubbles. Adjust headspace if needed. Wipe rims of jars with a damp, clean paper towel. Apply two-piece metal canning lids. Process in a boiling water canner according to the recommendations in Table 1. Let cool, undisturbed, 12-24 hours and check for seals.
Yield: About 6 pint jars
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Cranberry Jalapeno Jelly
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Cranberry Pineapple Jam
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Cranberry Mustard
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Cherry Cranberry Pie Filling
Makes 2 quarts
Cranberry Mustard
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Cherry Cranberry Pie Filling
Makes 2 quarts
3 1/2 cups fresh or frozen cherries (thawed completely)
3 1/2 cups of fresh or frozen cranberries
2 cups sugar
1/2 cup + 2 T. Clear Jel
2 2/3 cups cold water
2 T. + 1 t. bottled lemon juice
Optional:
1/4 tsp cinnamon
1/2 tsp almond extract
Rinse and pit fresh cherries, and keep in cold water. To prevent stem end browning use lemon juice in cold water. For fresh fruit, place the cherries in boiling water for 1 minute and drain but keep heated in a covered bowl.
Wash and sort cranberries - add to boiling water and boil for 1 min. Drain and put cranberries into a covered bowl to keep warm.
Combine sugar and Clear Jel in a large saucepan and add water. If desired add the cinnamon and almond extract. Stir mixture over medium heat until mixture thickens and begins to bubble. Add lemon juice and boil for 1 minute, stirring constantly. Turn off heat.
Fold in drained cherries and cranberries immediately and fill hot jar(s) with mixture without delay, leaving 1" head space. Remove air bubbles and adjust head space if needed. Wipe rims of jars with wet paper towel. Add hot lids and rings and waterbath for 30 minutes for pints or quarts.
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Lingonberry Jelly
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Lingonberry Jelly
3 cups lingonberry juice
3 cups sugar
3 ounces liquid pectin
Sterilize pint or half-pint canning jars for 10 minutes in boiling water. Prepare lids and bands. Open pectin pouch and stand it upright in a cup or glass.
Measure juice into a large saucepan. Stir in sugar.
Place on high heat; stir constantly and bring to a full rolling boil that cannot be stirred down. Add the liquid pectin and heat again to a full rolling boil. Boil hard for 1 minute, stirring constantly.
Remove from heat and quickly skim off foam. Immediately pour jelly into hot canning jars, leaving ¼ inch head space. Wipe jar rims and add prepared two-piece lids. Process 10 minutes in a boiling water bath.
Yield: 3 cups
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