Cranberries Part 2

Did you know that Cranberries are a low, creeping shrubs that are considered an evergreen? When I think of an evergreen I think of trees in the pine family or holly I’ve never thought of one of my favorite berries. This last weekend I processed 24 pounds of these little gems. I made juice, apple/cranberry/tangerine jam, conserve, and blueberry/tangerine/cranberry jam.

Cranberry/Apple/Tangerine Juice & Fancy Jasmine Tea

4 pounds cranberries

2 pounds cored sliced green apples

1 pound tangerines peeled and seeded

8 cups water

1.      Wash & process fruit and combine in pressure cooker

2.      Seal and put on high heat

3.      Bring to 10 pounds pressure

4.      Reduce heat to medium set timer for 15 minutes

5.      Remove from heat and put timer on 10 minutes

6.      After 10 minutes remove cock let steam release

7.      When steam is gone open and drain into strainer placed over a bowl

8.      Take fruit left in strainer and return to pressure cooker (For recipe # 2)

9.      Take juice in bowl and run through a fine strainer or cheese cloth

10.  And sugar to taste

11.  Boil or use coffee pot to make about 2 pots worth of strong Jasmine tea

12.  Let cool on counter until ready

13.  To serve mix sweeten juice and tea over ice and ENJOY!

Cranberry/Apple/Tangerine Jam

(Note for this recipe I used the left over pulp from my juice)

4 pounds cranberries

2 pounds cored sliced green apples

1 pound tangerines peeled and seeded

3 cups sugar

1 ½ cups of my juice

1.      Combine all in large pot and bring to a slow boil

2.      Stir frequently

3.       Cook until at gel point

4.      If canning process for 20 minutes in a water bath

5.      Should store in fridge for up to 4 weeks. 

Cranberry Conserve 

6 tangerines peeled and seeded
6 cup water
4 pounds cranberries
1 cup raisins
3 ½ cups granulated sugar  & 1 cup dark brown sugar
1 cup chopped nuts 

1.      Add cranberries, raisins, tangerines, and sugar, stirring until sugar dissolves

2.      Bring to boil over medium-high heat, stirring frequently

3.      Boil hard until mixture thickens

4.      Stir in nuts and cook, stirring constantly, for the last 5 minutes

5.      Remove from heat and test gel.

6.      Skim foam and pack into hot half-pint jars, leaving 1/4 inch headspace

7.       Process 15 minutes in water bath

8.       Makes about 4 8-oz jars. 

Blueberry/Tangerine/Cranberry/Honey Jam

4 pounds cranberries

2 pounds cored sliced green apples

1 pound tangerines peeled and seeded

1 box blueberries

1 cup honey

5 cups sugar

1.      Add cranberries, blueberries, tangerines, honey, and sugar, stirring until sugar dissolves

2.      Bring to boil over medium-high heat, stirring frequently

3.      Boil hard until mixture thickens

4.      Remove from heat and test gel.

5.      Skim foam and pack into hot half-pint jars, leaving 1/4 inch head space

6.       Process 15 minutes in water bath

7.       Makes about 4 8-oz jars.