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Post by Valerie on Nov 26, 2013 10:54:20 GMT -5
From my grandma's old old Kerr book. She had it circled, so I knew it would be good. It's definitely a keeper!
3 C cranberries 1 1/2 C diced and peeled apples 1 1/2 C water 1 1/2 C crushed pineapple (not drained) 2 Tbsp lemon juice 3 1/2 C sugar
Cook cranberries, apples, and water until clear and tender. Press through a sieve to remove cranberry skins. Measure pulp. There should be 3 cups of pulp. (At this point, I only had 2 cups of pulp, so I cooked another cup of cranberries with another half an apple and about 1/2 cup of water. I didn't measure at the end, just called it good. You might want to bump up your berries and apples at the beginning.)
Add pineapple, lemon juice, and sugar to the pulp in a good sized pot (I use the same dutch oven I always use for jelly and jam. This splatters really bad, so use something big.) Mix well and boil rapidly until thick and clear - about 6 to 8 minutes. Pour into sterilized jars and seal while hot. (I processed mine in a BWB for 15 minutes.) This made about 5 1/2 half pints.
It has good cranberry flavor, but you can also taste the pineapple. It's has a little bit of tart, but also isn't too sweet. We're serving it on biscuits at Thanksgiving and it will also take the place of cranberry sauce.
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Post by gayla on Nov 26, 2013 19:33:00 GMT -5
sounds so good - on my to do list ...
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