This one's for you Teresa.
Once the Thanksgiving feast was over I found myself with some cranberries in need of a use. I must have purchased a container of cranberries out of habit as I was not in charge of making cranberry sauce. What to make?
This year, some of the people on my gift list will be receiving a trio of jars. I knew what two of the jars would contain, but had not yet decided on the third. Picture me in the kitchen, jar in one hand, container of cranberries in the other. Once I decided the berries should go inside the jar, I went in search of a recipe. This is a basic recipe that can be found everywhere. I am pretty sure we would have to go back at least 250 years to find the first person who cooked up a batch. Of course once I decided that Cranberry Jam is the perfect addition to my trio of jars I had to buy more berries.
5 cups cranberries
3 cups sugar
1 cup apple cider (the real stuff, you should not be able to see through it)
juice from one lemon
~Combine all ingredients in a heavy bottomed pot and cook until the berries burst and are soft.
~Pour the cranberry mixture into a food mill fitted with the smaller screen and mill until just the skins and seeds are left.
~Ladle the smooth cranberry paste into 1/2 pint jars leaving 1/4 inch head space.
~Process in a water bath for 10 minutes.
makes 6 1/2 pints
If you do not have a food mill, you can also push the cooked cranberries through a fine mesh seive using a wooden spoon or rubber spatula.
When you pour the berries into the food mill and start cranking you may think to yourself "Ut Oh, this stuff is too thin, there is no way it is going to set up, maybe I should cook it longer." Don't worry. Cranberries a crammed full of pectin and you will be amazed how thick your mixture gets by the time you are done with the food mill.