Cranberries & Pecans in Sherry

Wednesday, December 27th, 2017

Please rate my recipe at bottom of this page.

Cranberries & Pecans in Sherry

This chutney-like condiment can Served with turkey or game, as a garnish for ice cream, or on a cheese board. Great on a cold turkey sandwich too. I like to sweeten my oatmeal with a heaping tablespoon.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Condiment
Cuisine: American
Keyword: Canning, Christmas, Chutney, Cranberries, Thanksgiving, Turkey
Servings: 2 Pints
Author: TetonTrekker
Cost: <$10

Ingredients

  • 1 cup water
  • 1 Lb Fresh cranberries, washed and picked over for stems about 4 cups
  • 2 1/2 cups sugar
  • 1 Grated rind and juice of 1 orange If the rind is skimpy use rind of 2 oranges
  • 1 Grated rind and juice of 1 lemon
  • 1 cup chopped pecans
  • 1/2 cup quality dry sherry use something you would serve

Instructions

  • Bring water to boiling, add cranberries and simmer until the skins pop open.
  • Add sugar and grated orange and lemon rinds and their juices and simmer together 15 minutes.
  • Remove from heat; add pecans and sherry, stirring well to combine.
  • Spoon into a glass container.
  • Keep refrigerated.

Directions for canning (triple recipe):

  • Preparation Time: 2 1/2 hrs start to finish.
    Tripling this recipe makes 1 case of 1/2 pint jars.
  • Prepare jars, lids, and bands for processing before starting.
  • After adding the sugar and grated orange and lemon rinds and their juices cook until it reaches 220*f.
  • Spoon into self-sealing sterilized jars. Fill to within 1/2 inch from top of jar.
  • Process jars in boiling water bath for 15 minutes.
  • Let cool.
  • Label jars and store in cool, dark, dry place.

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