Fresh Cranberries
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 JellyIngredients: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 RelishIngredients: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 SauceIngredients: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 CranberriesIngredients: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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