Homemade Dried Cranberries Gourmet Vegetarian Kitchen
Instructions. Prepare a boiling water bath and necessary jars. Place lids in a small saucepan and bring to a bare simmer. Combine the cranberries, sugar, cider, and orange and lemon juice and zest in a large pot (use a big one, this jam will bubble) over high heat. Bring to a boil, skimming off the foam that develops on the top of the fruit.
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Ladle hot cranberry butter into half pint jars. Wipe lids with a clean, damp cloth, making sure they are free of debris. Place lids on jars, and screw rings down firmly. Fill canning kettle with 5+ inches of hot water, and make sure the inner rack is in place. Place jars in canner, making sure they are covered by at least an inch of water.
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Pour boiling water over the cranberries and sugar, leaving 1/2 inch headspace. Clean the edges of the jars, removing any sugar that may disrupt a seal. Seal the jars with rims and lids. Process the jars - pints and quarts - for 25 minutes if under 1,000 feet in elevation.
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Fill Jars. Ladle cranberry sauce into hot jars. Leave ½-inch headspace. Using a canning tool, remove air bubbles. Wipe the rim of jars and place the canning lid on jar. Screw on the canning ring; fingertip tight. Place jars into boiling water. When water returns to a boil, process jars for 15 minutes.
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Add all ingredients to a saucepan over medium heat. Bring to a boil and stir occasionally, until the sugar is dissolved. Reduce heat to a simmer over low heat. Cook, stirring frequently, until the cranberries have burst, about 10 minutes.
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Here are the basic steps for water bath canning cranberry jam: Prepare your jam according to your recipe. Sterilize your jars, lids, and bands in boiling water for 10 minutes. Fill the hot, sterilized jars with the hot jam, leaving a ¼-inch of headspace. Wipe the jar rims clean, place the lids on, and screw on the bands until they are.
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Instructions. In a large pot add the cranberries, sugar, water, orange juice, zest and cinnamon, stir to combine. On high/medium heat, bring the ingredients to a boil stirring occasionally, lower heat to a simmer and cook for 15-20 minutes or until it thickens and all the berries have popped.
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Place the cranberries, sugar, and lemon juice in a medium saucepan. Bring the berries to a boil over medium high heat. Reduce heat to medium and simmer to break up the berries, approximately 15 minutes. Use a potato masher or fork to mash the fruit as much or little as desired. The jam will be somewhat thick.
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Directions. Add approximately 1.5 cups of cranberries to a quart mason jar. Add 1/3 cup sugar to the jar. Fill the jar with boiling water leaving a 1 inch headspace. Put on lids and rings and process in a water bath canner for 25 minutes (adjust for your elevation.) Remove rings after 24 hours and store on your pantry shelf.
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To process in a water bath canner: Ladle the cranberry sauce into jars (about 5 pints OR 9-10 half pints) leaving about ¼th to ⅓rd inch of headspace. Remove air bubbles and wipe the jar rims. Place on new, clean lids and bands and process in a water bath for 10 minutes (adjusting time for altitude).
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Place all of the ingredients in small saucepan and bring to a boil over medium heat, stirring occasionally to dissolve the sugar. Pro Tip: For this small batch cranberry jam recipe, I use a 1-quart saucepan. For best results, use a pan of similar size. Reduce the heat to low and simmer, stirring frequently and cooking until the cranberries are.
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Let me show you how easy it is to make this cranberry and "snow" centerpiece! For half of the jars, fill the jars with Epsom salt halfway. Insert fresh cedar sprigs into the center. Fill up the rest of the jar with fresh cranberries - they will keep the cedar upright. Fill the remaining jars, about two thirds full, with only Epsom salt.
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Instructions. Bring 1 cup of water and 1 cup sugar to a boil in a medium size pot. 1 cup water, 1 cup sugar. Add 4 cups of cranberries, bring it all to a boil once again. 4 cups fresh cranberries. Squeeze juice out of 1 lemon (make sure no seeds fall out), cook for 7 minutes. The cranberries will be popping, most should be popped.
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Bring the pot to a boil, and then simmer for 5-10 minutes until the cranberries pop. Strain the cranberries through a double layer of cheesecloth, or a jelly bag, for about 30 minutes. Collect the juice. Return the cranberry pulp to the stock pot, add two more quarts of water and bring it back to a simmer for 5 minutes.
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Add Cookie Mix, butter and egg in a bowl. Mix with wooden spoon. Refrigerate 30 minutes. Preheat oven to 375F/190C (standard) or 340F / 170C (fan / convection). Scoop dough with ice cream scoop, level and press in with fingers, then drop onto tray 5cm / 2" apart (makes 12 large cookies, 8cm/3" rounds). Or measure heaped tablespoon and roll.
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Wash, sort, and coarsely chop the berries. When the water in the canner comes to a full rolling boil, boil jelly jars for 20 minutes to sterilize them. Measure the pectin into a small bowl and add 1/4 cup of the sugar to the pectin. Combine and set aside. Measure the rest of the sugar into a bowl and set aside.