cranberries - what do do with them?

ocemeer

PLease could anyone help, now christmas is over cranberries are half price and less everywhere, they are one of my favourite ingrediants and fruit, however bar freezing them or making them into jam/chutney does anyone know of a way of preserving them, either bottling them or drying them as I have no room in my freezer and my DH is a little bit goggle-eyed at the mention of any more jam making. (spoilsport)

Miss_Behaving

Hi, I've been looking at ways of using cut price cranberries too! I've decided that I'm going to have a go at wine making - I've found this link for a simple cranberry wine...

http://freespace.virgin.net/roger.simmonds/letters/recip/cranberry.htm

HTH

ocemeer

How about cranberry cider..... found on this link

https://www.themillerman.freeuk.com/cider.html

sounds, hmm interesting

will have to resort to the font of all knowledge and ring my mum about bottling/drying them me thinks

halloweenqueen_2

Cranberry Relish

4

cups fresh cranberries

2

cups celery, coarsely chopped

1

medium apple, unpared, cut up

1 1/2

cups sugar

2

tablespoons lemon juice

1. Using coarse blade of food chopper, grind cranberries, celery, and apple.
2. Stir in sugar and lemon juice.
3. Cover and refrigerate.

halloweenqueen_2

Baked cranberry sauce
2cCranberries -- fresh orFrozen1cPacked brown sugar¼tsGround cloves
Place cranberries in a 1 qt. baking dish. Sprinkle with brown sugar and cloves. Bake, covered at 350 deg. for 30 to 35 min. Stir after 15 min. Yield: 1 1/2 cup

halloweenqueen_2

Cranberry Jam

2 (12 ounce) bags fresh cranberries or frozen cranberries, rinsed and picked over 1-2 teaspoon slivered lemons, zest of (optional) 3 cups sugar 1 cup fresh orange juice 1 cup water

1. Combine all ingredients in a large stainless or enamel pot.
2. Bring to a boil.
3. Reduce heat to a simmer, stirring occasionally, until thick, about 20-30 min.
4. While hot pour into a blender or processor and pulse.
5. You want some chunks but not whole berries.
6. Ladle into clean hot jars and seal.

halloweenqueen_2

Candied cranberries

1cSugar2tbWater½cCranberries
Cook 1/2 cup sugar and 2 tablespoons water in heavy small saucepan over low heat, stirring until sugar dissolves. Transfer to top of double boiler. Add cranberries. Cover berry mixture and place over simmering water. Cook 45 minutes, stirring occasionally. Remove from over water. Let cranberry mixture stand at room temperature overnight. Place remaining 1/2 cup sugar on plate. Drain cranberries well. Add t sugar and turn to coat. Let dry at least 30 minutes. (Can be prepared 3 days ahead. Cover and refrigerate.) Makes about 1/2 cup

halloweenqueen_2

Cranberry Bars

2 eggs (beaten) 1/2 cup butter (softened) 1 1/2 cups sugar 1 teaspoon vanilla 1 1/2 cups flour 1 teaspoon baking powder 1/2 cup chopped nuts 2 cups cranberries (fresh or frozen)

1. This is good with a powder sugar glaze or lightly sifted powder sprinkled on top.
2. Beat together eggs, butter, sugar and vanilla.
3. Add flour and baking powder and mix well.
4. Fold in nuts and cranberries.
5. Pour into prepared 9 x 12 cake pan.
6. Bake@ 350 degrees 40-45 minutes .

halloweenqueen_2

Cranberry ketchup

1tbOil, salad1lgOnion, chopped finely12ozCranberries (3 cups)8ozTomato sauce1cSugar½cVinegar, cider½tsAllspice, ground3tbWater
in 3 quart saucepan over medium heat, in hot salad oil and water cook onion until tender Add cranberries tomato sauce , vinegar, sugar, and allspice, hat to boiling. Reduce heat to medium low, simmer uncovered until cranberries soften and mixture thickens slightly. stir and mash cranberries with spoon, about 20 minutes. Spoon ketchup into jar, cover and refrigerate until chilled. Serve with pork, ham, turkey or hamburgers.

halloweenqueen_2

Cranberry preserves

Categories: Spread
Yield: 6 servings

2mdApples3cSugar¾cWater4 ½cCranberries1tbGrated lemon peel¼cCreme de cassis
Peel, core and coarsely dice apples. Heat sugar and water in heavy large saucepan over low heat, swirling pan occasionally, until sugar dissolves. Add cranberries, apples and lemon peel. Bring to boil. Reduce heat to medium and cook until consistency of thick jam, stirring frequently, about 20 minutes. Stir in cassis to taste. Cool completely before serving. (Can be stored in refrigerator 1 month.)

thriftlady_2

This might work-I make damson gin in the autumn,try substituting cranberries for damsons.

For every kilo of fruit add 500g of sugar + a large bottle of gin(1 litre).For damsons you need to !!!!!! the fruit with a needle or skewer to release the juices I'm not sure about cranberries, but if you freeze them first it has the same effect.Put in a large jar with a lid and leave for at least 3 months-sorry its a long wait,but worth it.Store somewhere cool and dark(like the garage) and give the jar a shake every time you pass it.After 3 months strain and pour back into the original gin bottle.

You can use any spirit really-vodka has little flavour so makes a good foil for strong fruit flavours, I've got some quince vodka on the go at the moment.
HTH :snow_grin

I've just thought isn't there a cocktail called seabreeze made from cranberry juice and vodka?