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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Ingredients:
1 lb cranberries, washed and drained |
2 cinnamon sticks |
6 whole cloves |
1/4 cup water |
2 cups sugar |
1 3/4 cups water (again) |
Directions:
1. Combine cranberries, cinnamon sticks, cloves, and 1/4 cup water in a 2 quart casserole dish.
2. Microwave on full power for 4 and 1/2 to 5 minutes or until cranberry skins burst.
3. Stir halfway through cooking time.
4. Pour cranberries and juice through a damp jelly bag or cheesecloth lined colander and let drip undisterbed into a bowl for 4 hours.
5. Return juice to the casserole dish and add sugar and remaining water, mixing well.
6. Cook on full power for 7-9 minutes, or until the mixture has boiled 3-4 minutes.
7. Stir once or twice during cooking time to keep from boiling over.
8. Remove from oven and test for jell point.
9. Skim off foam.
10. Ladle into clean hot jars, leaving 1/8 inch head space.
11. Seal.
12. (they dont call for a processing time but I'd proceess for 5 minutes at altitudes up to 1000 feet or adjust for higher altitudes).
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