Prep 20 mins
Cook 45 mins
Wisconsin is famous for more than being "The Dairy State." We are also one of the largest producers (in the world) for the humble cranberry. Here--thanks to Frances Bissell, and her *Preserving Nature's Bounty*--is an ode to the Queen of Thanksgiving dinner.
- In a large sauce-pan, cover berries with water, simmer until berries pop and are very soft.
- Squash berries with potato masher to extract as much juice (and flavor!) as possible.
- Cool for a few minutes, then strain berries through cheesecloth/jelly bag (use clothes pins to clip cheese cloth to a footed colander). Squeeze and force juice through the cloth.
- Measure liquid, add water to get a reading of 3 1/3 cup.
- Pour liquid back into the pan, stir in 3 cups sugar; simmer until sugar dissolves.
- Bring to a boil, remove from heat; cool slightly, then pour into hot glass bottles; seal; process in a boiling water bath for 15 minutes (for sea level).
- Label bottles, store in cool dark cabinet.
- Use within a year.
- USES: cranberry-flavored cocktails (Cosmopolitan), over ice-cream, as a non-alcoholic cooler (splash with 7-Up or Sprite); add to smoothies or slushies.