I make a batch of these cranberries every November. A little goes a long way, and one recipe makes enough to get me through all my Thanksgiving and Christmas holidays, plus a few half-pint jars given to friends. Word to the wise: it’s not Cranberry Sauce, it’s more like a jam. Use sparingly, added to your rolls or pastries; you won’t be disappointed!
Cranberry Preserves
(Original recipe: Ina Garten)
1 (12-ounce) bag of fresh cranberries, cleaned
1 cup sugar
1 Granny Smith apple, peeled, cored, and chopped
1 orange, zest grated and juiced
1 lemon, zest grated and juiced
Cook the cranberries, sugar, and 1 cup water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat. Let cool, and serve chilled.
