Tuesday, November 2, 2010
Wild Cranberry Preserve
I use this as a guideline then measure my cranberries and add sugar and water according to the amount of cranberries. This year I put the cooked berries through a kitchen mill to remove the skins, most years I don't bother.
2 1/2 cups (625mL) cranberries (fresh or frozen)
3/4 cup (175mL) sugar
3/4 cup (175mL) water
1. Combine cranberries with sugar and water in a large saucepan.
2. Bring to a boil. Reduce heat and simmer 5 to 10 minutes until cranberries pop and sauce starts to thicken.
3. Pour sauce into a bowl and chill. Serve cold. Sauce will thicken on cooling.