JET, Thanks for the recipes. I've been meaning to find something to clear all the "formerly fresh" cranberries out of my freezer. I also seem to have a couple jugs of syrup so I'll be trying that BUTTER recipe in the near future (as soon as this horribly sticky weather breaks).
I agree with you that I'd prefer to really taste the cranberry & maple (but I do love cinnamon),
so I think I'll be omitting 75% of the cinnamon and vanilla. I think I'll also change the apple juice to cranberry juice.
As long as we now have a cranberry thread, I thought I'd transfer over to here our other two cranberry recipes buried in the old recipe box.
I made the cranberry-orange relish (or version very similar to it but with less sugar) last winter and we all loved it. I never got around to trying the cranberry-mustard.
CRANBERRY - ORANGE RELISH
8 c. fresh cranberries (2 lbs.)
4 c. sugar
1 1/2 c. water
2 tsp. grated orange peel
1 1/2 c. orange juice
1/2 c. slivered almonds (opt.) .... or walnuts work too (opt.)
In 6 to 8 quart kettle or Dutch oven mix cranberries, sugar, water, orange peel and orange juice. Bring to boiling. Cook, uncovered, until cranberry skins pop, about 5 minutes, stirring once or twice. Stir in almonds, if desired. Remove from heat. Ladle hot relish into hot, clean half-pint jars, leaving 1/2 inch headspace. Adjust lids. Process in boiling water bath 5 minutes. (Start timing when water returns to boiling.) Makes about 8 half-pints
She uses Splenda instead of regular sugar....
BUT her warning about using splenda from elsewhere on boards.....
Just be sure to mix the Splenda in cool liquid because it tends to lump up in hot liquids.
I used sugar but think that I cut it about 50%.
I thought about trying Stevia but don't know much about making that substitution yet.
This recipe is from The Complete Book of Home Preserving (Ball)
Makes about 7 4-oz jars
1 Cup red wine vinegar
2/3 Cup yellow mustard seeds
1 Cup water
1 T Worcestershire sauce
2 3/4 Cup cranberries (fresh or frozen)
3/4 Cup granulated sugar
1/4 Cup dry mustard
2 1/2 t ground allspice
In a medium stainless steel saucepan, bring vinegar to a boil over high heat. Remove from the heat and add mustard seeds. Dover and let stand at room temperature until seeds have absorbed most of the moisture, about 1 1/2 hours.
Prepare canner, jars, and lids.
In a blender or food processor fitted with a metal blade, combine marinated mustard seeds (with remaining liquid), water, and Worcestershire sauce. Process until blended and most seeds are well chopped (you want to retain a slightly grainy texture). Add cranberries and blend until chopped.
Transfer mixture to stainless steel saucepan and bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low and boil gently, stirring frequently, for 5 minutes. Whisk in sugar, dry mustard, and allspice. Continue to boil gently over low heat, stirring frequently, until volume is reduced by a third, about 15 minutes.
Ladle hot mustard into hot jars, leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding more mustard. Wipe rim. Center lid on jar, Screw band down until resistance is met, then increase to finger-tip tight.
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid, wait 5 minutes, then remove jars, cool, and store.
| Pounds lost: 32.0