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    Fresh Cranberries

    Fresh Cranberries
    Designed by Brenda Hyde
    All Rights Reserved

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    Does your family think cranberries come out of can? Do your kids assume those little red berries are only good for stringing and hanging on the Christmas tree, or feeding to the birds? You aren't alone! Try these fresh cranberry recipes this year, and leave the can behind. You might be surprised.

    Fresh Cranberry Jelly

    Ingredients:

    4 cups (1 pound) fresh cranberries

    2 cups sugar

    dash salt

    Wash cranberries; drain and remove stems. Place in 3 1/2 quart saucepan. Add 2 cups water; bring to boiling point over high heat. Reduce heat; simmer, covered, 20 minutes. Press cranberries and liquid through food mill or colander; then strain, to remove seeds. Bring cranberry puree to boiling point; boil, uncovered, 3 minutes. Add sugar and salt; boil 2 minutes. Pour into a 3 cup mold. Refrigerate for 5 hours or until firm. To unmold carefully loosen edge with knife and turn out onto dish. 8-10 servings.

    Fresh Cranberry Relish

    Ingredients:

    2 large navel oranges

    4 cups (1 pound) fresh cranberries

    2 unpared red apples, cored

    2 cups water

    Peel oranges; reserve half of 1 peel. Chop oranges coarsely. Wash cranberries; drain and remove stems. Put cranberries, apples and reserved peel through the coarse blade of a food chopper or use food processor. Add oranges and sugar; mix well. Refrigerate several hours or overnight before serving. Makes 1 quart.

    Fresh Cranberry Sauce

    Ingredients:

    4 cups (1 pound) cranberries

    3 cups sugar

    2 cups boiling water

    1 tablespoon grated orange peel

    Wash cranberries; drain and remove stems. Combine with remaining ingredients in 3 1/2 quart saucepan; let stand 5 minutes. Simmer, covered for 5 more minutes, remove from heat and stand 5 minutes. Simmer cover for about 5 minutes longer. Remove from heat. Cool; refrigerate until well chilled, several hours or overnight. Makes 1 quart.

    Spiced Cranberries

    Ingredients:

    1 pound fresh cranberries

    5 whole cloves

    5 whole allspice

    2 (3 inch) cinnamon sticks

    3 cups sugar

    Wash cranberries; drain and remove stems. Place cranberries into a 3 1/2 quart saucepan. Add 1 1/2 cups water. Tie spices in a small cheesecloth bag (or tie cheese cloth bundle with kitchen string); add to cranberries. Cook, covered, over medium heat; just until cranberries burst; about 10 minutes. Remove from heat; discard cheesecloth and spices. Stir in sugar and cook 5 more minutes on low heat. Cool; refrigerate covered and serve cold. Makes 1 quart.


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    About The Author

    Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her
    husband and three kids.  She is also editor of StandBesideHer.com and has a family friendly blog, On the Front Porch.
     
     
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