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.
About the author
Brenda Hyde is a wife and mom to three who lives in the
winter wonderland of Michigan. She is a freelance writer and
editor of OldFashionedLiving.com.
MORE CRANBERRY FEATURES
Cranberry Traditions
More Fresh Cranberry Recipes
Cranberry Traditions
