| Cranberry Preserves 4 cups of cranberries
2 navel oranges
3 cups of sugar
2 teaspoons of fresh lemon juice
2 cups of water
A pinch of salt
1/2 cup of coarsely chopped walnuts, optional Pick over the cranberries, discarding any soft ones, and set aside. Peel the zest from the oranges and combine the sugar and zest in a food processor.
Twirl until the zest is finely grated or grate the zest by hand and add to the sugar. Cut the oranges in half and discard the seeds. Remove the orange pulp by sections, using a sharp knife and place it in a large saucepan. Add the zest and sugar along with the lemon juice, water, and salt. Bring to a quiet boil and cook for about 10 minutes. Add the cranberries and cook rapidly until the mixture reaches the jellying point or until a candy thermometer registers 221ºF. Add the walnuts if using, and cook until they're heated through, about 1 minute. Spoon the preserves into hot sterilized jars and seal at once, or spoon them into freezer jars, only 3/4 full and freeze. |
Basic-Recipes.com
| 
|