I ended up with a little bit over a pound of local cranberries this holiday. Cranberries are so versitile. You can use them as both a sweet and a savory. Cranberry curd, cranberry syrup or honey, and cranberry vinegars (which I also made). However I wanted to have something for mornings so settled on making a jam. A little bit of lemon zest and a bit of spice with the wonderful tartness of the cranberries.
2 lemons (organic)
1 lb cranberries
1 c water/white wine
1/2-1 c sugar
1 t cinnamon
Zest the lemons. Combine the zest with cranberries, water and 1/2 cup sugar in a non-reactive pot. Bring to a low boil and cook until the cranberries have burst. Taste for sweetness and add additional sugar if desired. Stir in cinnamon and a few greatings of nutmeg. Simmer until desired thickness is reached.
Place the cranberry jam in sterilized jars. Process for 10 mins. Yield is approximately 1.5-2 pints.
Katelyn Carrington Spanish cooking
19 hours ago