We’ve made some cranberry stuff. Is it jam, sauce, preserves or just plain goodness? Call it what you like, and serve it with whatever you choose: turkey, toast, or spooned right into your mouth. Imbibe. This stuff will make your mouth happy and your body healthy with tons of anti-oxidants.
We love cranberries. As we’ve gotten older, we crave tart flavors like these with a tiny hit of bitter and a whole lot of punch. As you can see in the picture, they pop in the heat and transform from hard little berry to soft jellied jam–what fun! We got these organic beauties from a farmer’s bog on Cape Cod. We’ve mixed them two ways: first, with local Montmorency amarelle red sour cherries and lemon zest & juice, and second, with pomegranate molasses and orange zest & juice. Both are delicious.
Order some for your Thanksgiving Feast before we run out!
Cranberry & Sour Cherry Sauce
2 cups sugar
2 cups water
4 cups cranberries (1 12-oz package), fresh or frozen
1 cup sour cherries, fresh or frozen
1/2 teaspoon lemon zest
Juice of 1 small lemon
Wash and pick over cranberries. In a saucepan bring water and sugar to a boil , stirring to dissolve sugar. Add cherries, return to a boil. Add cranberries, return to a boil. Reduce heat, simmer for 10 to 12 minutes or until cranberries burst. Add zest and turn off heat.
Finish by letting cool and storing in fridge for a week or two, or by filling your desired jars to within a ¼ inch of the top and sealing (for jar preparation, see this detailed recipe). Boil for 10 minutes in a water bath. Let rest 5 minutes in bath, then remove. Listen for the jars to “pop” letting you know the jam is sealed! Do not move for 6 to 12 hours to get a proper set.
Cranberry & Pomegranate Sauce
2 cups sugar
2 cups water
4 cups cranberries (1 12-oz package), fresh or frozen
2 tablespoons pomegranate molasses
1/2 teaspoon orange zest
Juice of 1 small orange
Wash and pick over cranberries. In a saucepan bring water and sugar to a boil , stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 to 12 minutes or until cranberries burst. Add pomegranate molasses, return to a boil. Add zest and turn off heat.
Finish by letting cool and storing in fridge for a week or two, or by filling your desired jars to within a ¼ inch of the top and seal (for jar preparation, see this detailed recipe). Boil for 10 minutes in a water bath. Let rest 5 minutes in bath, then remove. Listen for the jars to “pop” letting you know the jam is sealed! Do not move for 6 to 12 hours to get a proper set.
