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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe is from Preserving the Harvest by Carol W. Costenbader. You can either make your own cranberry sauce or use a store-bought canned variety. Ingredients:
2 cups whole berry cranberry sauce or 1 (16 ounce) can cranberry sauce |
4 eggs |
1/2 cup butter, softened (no substitutes) |
1/2 cup fresh lime juice (about 4 medium limes) |
1/2 cup sugar |
2 teaspoons grated lime zest |
Directions:
1. Puree all the ingredients in a food processor until smooth.
2. Pour the mixture into a double boiler over hot, NOT BOILING, water. Stirring constantly, cook until the mixture is thick, smooth, and shiny. This should take about 20 minutes. Do not overcook.
3. Ladle into hot, sterilized jars, leaving 1/2 inch headspace. Wipe jar rims clean, add lids, and tighten rings just until closed.
4. Process in a PRESSURE CANNER at 10 POUNDS PRESSURE for 10 minutes. Adjust for altitude, if necessary.
5. Store in the refrigerator; use within 3 months.
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