 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
Tired of the jiggling jellied cranberry sauce from a jar? I adapted this recipe from an Ina Garten recipe and it's perfect for serving with a turkey dinner. It also cans well and makes a great gift! Ingredients:
12 ounces fresh cranberries |
1 1/2 cups sugar |
1/4 cup honey |
1 cup water |
1 granny smith apple, peeled, cored and chopped |
1 orange, zested and juiced |
1 lemon, zested and juiced |
3/4 cup raisins |
3/4 cup pecans or 3/4 cup walnuts |
Directions:
1. Put water, cranberries and sugar in a saucepan. Bring to a simmer, then reduce heat to medium-low.
2. Cook for about 5 minutes, until skins start popping.
3. Add the chopped apples, citrus zests, and citrus juices. Simmer over medium low heat for about 15 minutes.
4. Add raisins and nuts, and remove from the heat.
5. Chill in the refrigerator for at least 2 hours, and preferably overnight or longer.
6. Can be preserved using the water bath canning technique. Process jars for 15 minutes.
|
|