Recipe by TTK
I was testing out what I could do with cranberries one day because my son loves cranberries and came up with this delicious recipe. Great for the holidays.
Top Review by JustStartingOut
This was fabulous! I made a half batch exactly as described, and a half batch substituting 2 tsp cinnamon, 1/4 tsp cloves, and 1/4 tsp allspice for the 1 Tbsp cinnamon called for (for a half recipe) and it was wonderful both times! It was super easy, and smelled amazing while cooking! I did, however, pulse the berries in the pan after cooking with my stick blender instead of running them through my food mill. There were a few pieces of skin, but I think they give it more character and aren't overpowering.
- 6 cups cranberries (fresh or frozen)
- 3 cups water
- 2 tablespoons cinnamon
- 6 cups sugar
- 1 (1 3/4 ounce) boxsure gel pectin
Directions See How It's Made
- Put cranberries into a colander, rinse with cold water.
- Throw away any berries that are dried out or mushy.
- Bring water to a boil and put cranberries into boiling water.
- Cook over medium heat until the berries pop (about three minutes).
- Ladle cranberries into food mill and sieve.
- (Four cups prepared) Pour prepared fruit back into pot, add cinnamon and pectin (slowly and stir to prevent clumping).
- Bring to a boil, stirring constantly (to prevent scorching of fruit) for 3-5 minutes.
- Add sugar and bring to jam stage (full rolling boil) stirring constantly to prevent scorching.
- Boil for 3 minutes more.
- Skim off any foam with a wooden spoon.
- Jar as usual.