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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 24 |
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Although not true cranberries, highbush cranberries also have tart red fruits that can be used in cooking. This is a lovely spread with mouthwatering tangy flavor.—Evelyn Gebhardt, Kasilof, Alaska Ingredients:
7-1/2 cups highbush cranberries |
3/4 cup water |
2 cups sugar |
1 tablespoon grated orange peel |
2 tablespoons orange juice |
3/4 teaspoon ground allspice |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
Directions:
1. In a large covered kettle, simmer cranberries and water for 20-25 minutes, stirring occasionally. Press berries through a strainer; discard skins. Strain mixture through a double layer of cheesecloth (juice will drip through; discard or set aside for another use). Measure 6 cups of the pulp that remains in the cheesecloth and place in the kettle. Add remaining ingredients. Simmer, uncovered, for 30-40 minutes, stirring frequently. Pour into freezer containers. Cool. Refrigerate or freeze. Yield: 3-4 half-pints.
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