This is the most delicious and easiest recipe for cranberry jelly or preserves you’ll ever encounter. My uncle loves cranberry sauce at Thanksgiving and I wanted to see if I could get him to eat the real thing, not the jelly that comes from a can. It just looks too unappetizing…
I can’t remember well where I saw this recipe, but I have tried a Cranberry Chutney from Martha Stewart which called for orange juice and orange rind, and while it was delicious, the orange rind made it quite bitter for my taste. This recipe is sooooooo easy that you’ll be able to recite it to your friends when the rave about how delicious this is.
I also learned yesterday this might also be called Cranberry Butter… however you prefer to name it, please make it and enjoy.
- Wash the cranberries. Go thru them and throw away all the ones that have gone soft.
- Place all ingredients in a large heavy saucepan.
- Bring mixture to a boil. I cover it so it comes to a boil faster, but watch it, as it can boil over. After it starts boiling, uncover, reduce heat and simmer for about 15 minutes.
- The cranberries will begin to pop on their own. Stir it every few minutes, and as you stir, pop the cranberries that might be still whole. It’s the pectin inside the cranberries that helps the sauce thicken.
- After the cranberries are cooked. Remove from heat and let cool. Be careful, the mixture is VERY HOT and will burn you.
- Transfer to smaller jars or plastic bowls.
You can have this cranberry preserves with crackers as a jam, in a sandwich, as accompaniment to mashed sweet potatoes and even as a topping for ice cream. It’s so versatile and soooooo easy.
Hope you make it this Holiday season.