1 pound (4 cups) fresh cranberries
1-1/2 cups sugar
1 cup water
1 whole orange, with peel, seeds removed and chopped fine (Valencia or Juice Orange) (use blender)
1/4 teaspoon ground cloves
1/2 cup crushed pineapple, drained
1/4 cup chopped walnuts (pecans preferred)
1/8th tsp sprinkle of ground cinnamon
Directions
Wash cranberries. Use a a thick bottom stainless saucepan and set stove top to medium high. Add all ingredients and good for about 15 minutes.
Footnotes
This is a dish that is used in New England. You will never go back to canned again!! I keep it in the freezer for thawing for baked chicken during the year. I love to eat it on rolls and bread like jam.
A delicious topping for your morning pancakes.show recipe
Prep Time:
0 Hr 0 Min
Cook Time:
0 Hr 0 Min
Serves:0
Ingredients
Enough wild blackberries to yield 2 cups of juice
1 to 1 1/2 cups sugar (or sweeten to your taste)
Directions
Put blackberries in blender with a small amount of water and grind. Remove seeds.
Bring juice to a boil, add sugar and boil another minute or two.
Serve over pancakes.
Must have patience--well worth it! If you make it in the early fall, it's a great holiday gift and celebration novelty.show recipe
Prep Time:
0 Hr 0 Min
Cook Time:
0 Hr 0 Min
Serves:0
Ingredients
1 1/2 gallons ripe chockecherries
1 1/2 gallons cold water
10 pounds sugar
1 cup raisins
1 package dry yeast
Directions
Mash berries well with hands. Add water and sugar and stir well. Add raisins and yeast, but don't stir. Set in a warm place, covered loosely in a crock or plastic container. Don't use metal! Don't touch for three days. After three day, stir well. Let stand for one more week, stirring a few times during the week. Strain into bottles. Cap very loosely for one month, then tighten caps. Makes 12 wine-sized bottles.
