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Spiced Cranberries

November 18, 2010

Sometimes I really am surprised at how easy canning can be…and, here is a perfect example of a tasty recipe that is easy to follow and doesn’t take a whole lot of time.  The food preparation is basically non-existent as long as you have your ingredients and there’s alcohol involved…who doesn’t like that!?!

This recipe comes from Canning For a New Generation …a book that I am enjoying for all of its’ unique recipes.

RECIPE FOR SPICED CRANBERRIES:

  • 6 cups fresh cranberries (two 12-ounce bags), washed and drained
  • 3 cups sugar
  • 1 cup freshly squeezed orange juice
  • 1/2 cup orange liqueur such as Cointreau, Grand Marnier, or triple sec
  • 1 teaspoon ground cinnamon (I used 1/2 tsp freshly ground cinnamon and 1/2 tsp already ground cinnamon…the freshly ground cinnamon is quite a bit stronger in flavour that is why I didn’t freshly grate the entire tsp)
  • 1 tsp ground cloves
  • 1/2 teaspoon freshly grated nutmeg
  1. Prepare the water-bath for canning. 
  2. Put a small plate in the freezer for doing a gel test later.
  3. Put all of the ingredients in a wide stainless steel preserving pan.  
  4. Bring to a boil over high heat.  Reduce heat and simmer, stirring frequently for about 15 minutes. 
  5. Place a small spoonful of the syrup on the frozen plate and place back in the freezer for about a minute.  Remove and check for set.  If liquid separates and does not come back together then it is ready to jar.    
  6. Remove from heat.  If it is not ready, continue to cook watching it closely and checking for set again in a minute.
  7. Ladle the hot cranberries into hot sterilized jars, leaving 1/4″ headspace.  Wipe rims using a damp paper towel, center lids and rings on each jar and adjust so they are finger-tip tight.  Process in a boiling hot water bath for 5 minutes.  When time is up, turn off heat, remove the lid and wait 5 minutes before removing the jars.  
  8. Check seals, label, and store.  Refrigerate any unsealed jars immediately.

These spiced cranberries have a wonderful taste and pair well with cheese…really any kind will do from a mellow cheddar to a sharp blue.  Here we are enjoying it with a little bit of Manchego.  But, I also think it would be nice with chicken. 

 

Put Up Total:

  • 4 x 250mL regular mason jars
  • 1 x 125mL regular mason jars

Okay, I also did another batch of my most favorite chutney ever…Apple Ginger Chutney.  This stuff is so good I couldn’t resist.  And, I really had no good excuse because a good friend hand delivered to me a couple of jars of the most beautiful looking and tasting stem ginger in syrup from Toronto (which, by the way, is more difficult to find then you might imagine).

 

Scott, there’s a jar with your name on it!

 

Put up Total:

  • 5 x 500mL regular mouth mason jars
  • 3 x 250mL regular mouth mason jars
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10 Comments leave one →
  1. Dawn permalink
    November 20, 2010 10:17 am

    I’m going to try this and then share the results with friends, I’ll let you know how I do. I’m made jam before but nothing beyond that.

    • November 20, 2010 5:41 pm

      Yeah, I’d love to know how it turns out! It is really tasty and great with cheese. Happy Canning!! Andrea

      • Dawn permalink
        November 22, 2010 8:33 pm

        Done! And a success!! This recipe was super easy to follow/make – once I found the cranberries, that was the most difficult part. Even my picky soon-to-be hubby said it smelled so yummy while it was simmering away! I’m excited to try new recipes you post now. I’m hooked…

      • November 22, 2010 9:08 pm

        I am so glad that it turned out so well! I really liked how simple this recipe was to make and yet how great tasting it was too. Keep me posted if you try anything else.

  2. November 27, 2010 11:35 pm

    Spiced cranberries look amazing! I’ll be posting some cranberry salsa soon. Love the holidays!!

  3. Roman permalink
    November 18, 2012 4:20 pm

    Are you sure of the processing time in step seven? NCHFP has cranberries processing at 15 minutes, Also, what is your elevation. I am at over 5000 feet, so I suspect that I will need to take that into account.

    • Roman permalink
      November 18, 2012 4:49 pm

      That should be 15 minutes at 1000 feet.

    • November 20, 2012 7:54 am

      I rechecked the recipe which hails from Liana Krissoff’s fabulous book Canning for a New Generation and she only does them for the 5 minutes. Typically, any jar with a headspace of 1/4″ is processed for 10 minutes in a boiling water bath. However, you should do as you feel is necessary and never substitute anyone else’s judgement for your own.
      We quickly consumed all of our Spiced Cranberries. It was delicious in a stuffed rolled pork, a side to turkey dinner, and even with cheese.

Trackbacks

  1. Spiced Cranberries « A Sensible Habit
  2. Spiced Cranberries | A Sensible Habit

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